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Smoor Jengkol

1000 gr Jengkol / jering / Archidendron pauciflorum
500 ml of water
2 salam leaves
5 tbsp kecap manis
2 tbsp oil
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
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. 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.
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