User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active
Semur Jengkol pedas kering
Jengkol simmered in spicy sauce

500 gr Jengkol / jering / Archidendron pauciflorum
6 shallots
2 cm laos
4 salam leaves
3 lemongrass
10 tbsp kecap manis
1/2 tsp salt
1/2 teaspoon ground pepper
2 tsp nutmeg
800 ml of water
2 tbsp oil
5 shallots
3 cloves of garlic
5 red lomboks
Cara membuat:
Soak the pods for 3 days in water and change the water every day. Boil the peas for 15 minutes and drain and crush it afterwards.
Pound or grind the ingredients for the bumbu into a paste. Slice the shallots finely. Heat in a wok / wadjan the oil and fry the Bumbu, along with the shallots, galangal, lemongrass and salam for 5 minutes. Add the Jengkol, the kecap, salt, pepper, nutmeg and water and let it simmer until the sauce has thickened.
Pin It

who is online

We have 116 guests and no members online


  • and
  • email: dragon(at)
  • website:


Articles View Hits