Smoor Jengkol

ingredients:

1000 gr Jengkol / jering / Archidendron pauciflorum

500 ml of water

2 salam leaves

5 tbsp kecap manis

2 tbsp oil

 

bumbu:

1 sereh / lemongrass

4 cm laos / galangal

7 shallots

4 cloves of garlic

5 red lomboks

5 kemirie / candle nuts

1 tbsp ketumbar

1 tbsp nutmeg

1 tsp salt

 

preparation:

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. Heat in a wok / wadjan the oil and fry the bumbu for 3 minutes. Add the salam, the Jengkol, the kecap and the water and let it simmer until the liquid has almost disappeared and the pods are well coated.