Jengkol Rendang

This is kind of a late post, was back in Dec last year cook myself this ultimate dish, my kind of favourite food - Jengkol Rendang!. Yes, taste better than beef as i always say. This is so addictive.  The purpose i used Rendang Paste is to intensify the Rendang flavour. Its so yummy.

JENGKOL RENDANG
INGREDIENTS
1kg Jengkol
1pkt Rendang Paste ( Indofood )
Coconut Milk ( from 1 whole grated coconut )
5tbsp Kerisik/Toasted Coconut ( from 1 whole grated coconut )
1 lemongrass
4 daun salam
1pcs gula merah
Salt to taste
Cooking Oil
Water

SPICIES PASTE
8 big shallots
5 cloves garlic
10 chili keriting / 4pcs big chili
6pcs candlenuts

METHOD
* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Halve the Jengkol and smash each Jengkol lightly and set aside.
* 1 grated coconut, squeeze out coconut milk set aside, Toast grated coconut on wok with low fire until brown / kerisik. keep aside for later use.
* Blend all spicies until fine with food processor, set aside.

* Heat wok, add cooking oil, sauteed spicies paste, lemongrass, daun salam until aromatic, add kerisik lightly mix well and add 1 packet of Rendang Paste stir until all combine.

* Add in coconut milk and little bit of water one at a time, mix well and in Jengkol, cover lid and cook slowly until Jengkol is well cook through and gravy almost dry. 

* Dish up and served hot with warmed rice.

Jengkol Belado

Another favourite cooking of mine " Jengkol Belado " nothing goes better than eating this stinky beans!! hahaa......They are simply delicious!  These were cooked months ago, oh...now its making me really dying for some!!

JENGKOL BELADO

INGREDIENT

1kg Jengkol

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

6 large Shallots

3 large Garlic Cloves

2-3 Daun Salam

1 Tomato ( blend separately ) 

SEASONING

Salt, Sugar and Chicken Granules to taste 

METHOD

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Halve the Jengkol and smash each Jengkol lightly and set aside.

* Heat wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Sauteed sambal until aromatic.  Add in daun salam and season to taste and add in blended tomato mix well, cook for few minutes and add in Jengkol stir and mix well to combine.  Let it cook if necessary to add little water at a time, until Jengkol well cook and coated with sambal.  Dish up.   

* Served hot with warm rice.

This is about 1kg Jengkol.  This is how Jengkol looks like from the tree with hard shells.  On the Red bowl, shells has been removed, those are Jengkol seeds, which will be boiled to removed another layer of brown skin attached to the seeds.  

Ikan Goreng Sambal Jengkol Belado

This is some yummy stuff for lunch or dinner!!

Jengkol/Jering is similar to Petai ( stinky beans ),  I personally love Jengkol, it taste and texture is unique and when you fall in love with this stinky but yummy stuff, you'll know what im talking about. *lol   i think i prefers to eat Jengkol Rendang then Beef Rendang, seriously Jengkol taste better than beef!

Its quite hard to find Jengkol out of Indonesia.  If you see them, they might be a little costly.  So at this point of time, i think i'm lucky while staying in Indonesia which i could find Jengkol all year round.

IKAN GORENG SAMBAL JENGKOL BELADO

INGREDIENTS:-

1kg or 1/2kg Ikan Kembung / Small Mackerel 

1kg Jengkol 

Cooking Oil 

Bunch of Kemangi as side dish/garnish

SAMBAL BELADO

INGREDIENTS

( BLEND WITH FOOD PROCESSOR )

Handful cabe keriting / chili keriting

8 Bawang Merah / Shallots

5 Bawang Putih / Garlic Cloves

2-3 Daun Salam

1 Tomat / Tomato ( blend separately ) 

SEASONING

Garam, Gula, Penyedap / Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean Fish and marinate with salt set aside.

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Cut Jengkol into smaller pieces. set aside.

* To cook Crispy Fish - Heat wok, add 2-3 cups of cooking oil to deepfried fish until crispy set aside.

* To cook Sambal Jengkol Belado - Heat wok, deepfried jengkol for around 10 minutes.  Dish up.

* In a separate wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Into hot oil and sauteed until aromatic, add in daun salam and season to taste.  Let it simmer cook until oil surface, taste and add in blended tomato mix well, cook for few minutes and continue add in Jengkol stir and mix well to combine.  

* Add 1/2 cup - 1cup water to Jengkol, closed lid.  Let it simmer further until Jengkol is well cook and sauce become almost dry, taste and season mix well and dish up.

* Pour Sambal Jengkol Belado on crispy fish.

* Served hot with warm rice.

So deliciousss......AAaaa....