Rendang Jengkol
jengkol stewed in seasoned coconut milk

300 gr jengkol
300 ml thick coconut milk (kental)
50 gr grated coconut, roasted
2 jeruk purut leaves
2 salam leaves
1 serai / sereh / lemongrass
1 tbsp palm sugar
1 tbsp asam water

4 red lomboks
2 shallots
4 cloves of garlic
7 kemiri nuts, roasted
1 tbsp salt
2 cm lengkuas / galangal

Cara membuat:
Heat in a pan the water together with the jengkol and cook for 60 minutes and then peel the jengkol. Add it back to the water and then cook until soft. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the coconut milk together with the bumbu, the jeruk purut, the salam, the serai, the palmsugar, the asamwater and the jengkol and cook until done.
Then add the grated coconut and cook until the oil is released. Serve.
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