Rendang jengkol

Rendang Jengkol: A Spicy, Savory Delicacy

Rendang Jengkol is a delicious and aromatic Indonesian dish made from jengkol (a type of seed) cooked in a rich, flavorful rendang sauce. This dish is a twist on the traditional beef rendang, using the unique flavor and texture of jengkol to create an unforgettable meal. It’s a favorite in Indonesian cuisine, particularly for those who enjoy experimenting with bold, exotic flavors.

What Is Rendang Jengkol?

Rendang is a popular Indonesian and Malaysian dish that involves slow-cooking meat in a flavorful sauce made from coconut milk, spices, and herbs. When prepared with jengkol, which is known for its slightly bitter and nutty flavor, the result is a hearty, spicy dish that’s both savory and tender.

Jengkol (also known as dogfruit) has a distinctive taste that pairs wonderfully with the spicy, coconut-based sauce. The seed’s dense texture is similar to that of beans, but with a unique taste that adds a special depth to the dish.

Ingredients for Rendang Jengkol

• Jengkol: 1 cup (fresh or dried, soaked overnight if dried)
• Coconut Milk: 1 can (400 ml)
• Shallots: 3–4, peeled and chopped
• Garlic: 4 cloves, minced
• Red Chili Peppers: 3–4 (adjust to desired spice level)
• Ginger: 1-inch piece, minced
• Turmeric: 1 teaspoon (fresh or ground)
• Lemongrass: 1 stalk, bruised
• Cinnamon Stick: 1
• Cloves: 2–3
• Kaffir Lime Leaves: 2–3 (optional, for fragrance)
• Palm Sugar: 1 tablespoon (or brown sugar as substitute)
• Salt: to taste
• Vegetable Oil: 2 tablespoons for frying
• Water: as needed

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