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Gulai Jariang
jengkol stewed in spicy coconut milk

500 gr jengkol
350 ml coconut milk (from 1 coconut)
2 serai / sereh / lemongrass
4 jeruk purut leaves
1 kunyit leaf
1 cm asam kandis

6 shallots
4 cloves of garlic
7 red lomboks
2 cm jahe / ginger
2 cm lengkuas / galangal
1 cm kunyit

Cara membuat:
First soak the jengkol in water for 2 hours. Then peel and grate the jengkol. Squeeze out the juice. Heat the water in a pan and cook the jengkol until soft. Then drain the water. Pound or grind the ingredients for the bumbu fine into a paste.
Heat the coconut milk together with the bumbu, serai, jeruk purut and kunyit leaf in a pan and bring to the boil. Then add the jengkol and bring to the boil again. Then add the asam kandis and cook it further on low heat until the sauce has thickened. Serve.
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