Hi vegan community, it's great to share a recipe for one of my favorite dishes. One of the vegetables that is similar to beans is jengkol. I have previously made jengkol preparations in the form of Rendang Jengkol. And also processed vegan jengkol in the previous recipe you can play to my homepage.
Jengkol preparations if previously with a very traditional rendang recipe using coconut milk and extraordinary spices. Now this time it is very simple to make with the basic ingredients of chili and tomatoes to create a delicious jengkol sauce. It has a very good flavor and is very authentic for sure but there is a very different taste with low therefore you should try it.
Being a rural area, we easily find jengkol so during jengkol season there are a lot of vendors selling it and I definitely have to buy more when I see them. But it looks like I will have to take a break from enjoying jengkol for the next few months, as the season will soon pass and jengkol will definitely be expensive in the market.
So here I will take you through the step-by-step preparation of making sambal jengkol!.
Materials Used
2 bay leaves
2 pandan leaves
1 tablespoon sugar
1 teaspoon salt
20 red chili peppers
4 cloves shallots
3 cloves garlic
1 cm ginger
Making Procedure
Peel the outer skin of the jengkol as usual then continue to boil the jengkol in boiling water until tender.
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Add 4 pandan leaves, 2 bay leaves.
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Remove and then drain, peel the jengkol epidermis and then split it into two parts.
After all is done, I pound the jengkol so that the jengkol is flat and limp.
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Fry the jengkol in hot oil until golden brown.
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Next, prepare the mashed spices, cut them all and then blend until smooth.
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Prepare the spice leaves, chop one clove of onion and then sauté in hot oil.
After all wilted enter the chili sauce that has been mashed.
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Cook until the chili sauce boils and shrinks, add salt and sugar.
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Add jengkol and cook until the sambal jengkol has a dry texture.
Serving Suggestion
Once cooked, take the hot rice and add the sambal jengkol on the serving plate, uhh your favorite dish is ready to be served at the dinner table. I'm so happy that this afternoon I will enjoy the delicious jengkol processed with red chili. Very tempting, but I suggest you enjoy it with rice. Because jengkol is identical to being enjoyed with warm rice, but still I often devour it directly when the cooking process ends because the aroma is irresistible.
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Red in color, with a delicious savory taste from a variety of makeshift ingredients. For sure this is spicy, for those of you who are not spicy lovers should not try to make it. Now for those of you who like the combination of spicy, savory, and sweet flavors, try to make it guaranteed to be very delicious!.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
