search
last read
- Neur Pad Num Mun Hoy - Beef in oystersauce
- Ayam Masak Hijau - stewed chicken in green sauce from Banjarmasin
- Cobek Ikan Nila - Grilled tilapia with a red coconutmilk sauce
- Ayam Panggang Gampang
- Babat Gongso - spicy fried beef tripe from Semarang
- Gegodogan - spicy beef stew
- Ikan Kembung Asam Pedas - stewed mackerel in a spicy sour sauce
Gulai Jariang - jengkol stewed in spicy coconut milk

Gulai Jariang
jengkol stewed in spicy coconut milk
Bahan-bahan:
ingredients:
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
water
Haluskan:
bumbu:
6 shallots
4 cloves of garlic
7 red lomboks
2 cm jahe / ginger
2 cm lengkuas / galangal
1 cm kunyit
Cara membuat:
preparation:
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.
jengkol stewed in spicy coconut milk
Bahan-bahan:
ingredients:
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
water
Haluskan:
bumbu:
6 shallots
4 cloves of garlic
7 red lomboks
2 cm jahe / ginger
2 cm lengkuas / galangal
1 cm kunyit
Cara membuat:
preparation:
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.
- Written by AsianCook