Goreng Jariang - fried and seasoned jengkol
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Goreng Jariang
fried and seasoned jengkol
Bahan-Bahan:
ingredients:
250 gr jengkol
2 salam leaf
1 tsp salt
1 tsp palm sugar
150 ml of water
oil
boiling water
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
12 red lomboks
1/2 tsp terasi / trasi
Cara membuat:
preparation:
First, soak the jengkol in the water for 2 hours and then drain. Then add clean water and cook the jengkol together with the salam until done. Remove the jenkol from the pan and let it drain.
Heat the oil in a pan and fry the jengkol brown and soft and set aside.
Pound or grind the ingredients for the bumbu into a paste. Heat 2 tbsp oil a pan and fry the bumbu for 5 minutes. Then add the jengkol, the water, the salt and the palmsugar and bring to the boil. Cook while stirring until the moisture has evaporated. Serve
fried and seasoned jengkol
Bahan-Bahan:
ingredients:
250 gr jengkol
2 salam leaf
1 tsp salt
1 tsp palm sugar
150 ml of water
oil
boiling water
Haluskan:
bumbu:
5 shallots
4 cloves of garlic
12 red lomboks
1/2 tsp terasi / trasi
Cara membuat:
preparation:
First, soak the jengkol in the water for 2 hours and then drain. Then add clean water and cook the jengkol together with the salam until done. Remove the jenkol from the pan and let it drain.
Heat the oil in a pan and fry the jengkol brown and soft and set aside.
Pound or grind the ingredients for the bumbu into a paste. Heat 2 tbsp oil a pan and fry the bumbu for 5 minutes. Then add the jengkol, the water, the salt and the palmsugar and bring to the boil. Cook while stirring until the moisture has evaporated. Serve
- Written by / Copyright by AsianCook / F.M. Wiedenhoff
