Traveljunkieindonesia.com – Gulai jariang or gulai jengkol (Archidendron pauciflorum gulai). My mother, have using this recipe for over 25 years. And, it’s a damn good one.
I absolutely love Indonesian food. Gulai is a type of food containing rich, spicy and succulent curry-like sauce.
Gulai is often described as an Indonesian type of curry, although Indonesian cuisine also recognize kari or kare (curry). It’s really quick and easy to make and perfect for traditional food lovers.
I make this gulai jengkol with my mother, and omg it’s so worth it. It was so so SO DELICIOUS.
Gulai Jengkol Recipe
500 gr old jengkol, peeled, boiled until tender
Thick coconut milk 300 cc.
2 stalks lemongrass, crushed.
5 sheets of lime leaves.
1 turmeric leaves.
1 tablespoon salt.
Kandis 4 fruit acids.
Spices are blended
6 pieces of red chillies.
1 segment ginger.
1 vertebra turmeric.
1 segment galangal.
3 cloves garlic.
2 tsp salt.
01) Halve jengkol into 2, set aside.
02) To reduce the odor is not pleasant old jengkol boiled with water mixed with ash kitchen.
03) Mix coconut milk with herbs finely, add lemon grass, lime leaves, turmeric leaves, salt, and acid Kandis, bring to a boil.
04) Enter jengkol and cook until thickened.
Enjoy. Eat like a local!
Happy Sustainable Travels!