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Ingredients
- Serves 2-4 people
500 g ripe jengkol
1 L water
500 ml cooking oil, for frying jengkol
Ground spices :
50 g curly red chili
70 g big red chili
35 g shallots
25 g garlic
15 g turmeric
15 g ginger
4 g nutmeg powder
7 g coriander
30 ml cooking oil, for sauteing
Whole spices:
1 turmeric leaf, optional
1 lemongrass, crushed
15 g galangal, crushed
2 kaffir lime leaves
400 g thick coconut milk
500 ml water
Seasoning:
20 g sugar
4 g salt
30 g beef stock powder
Gulai Jariang (Jengkol Curry)
Gulai Jariang is a curry originating from Padang, West Sumatra. This recipe is made with Jengkol or stinky beans, similar to petai. Jengkol has a mild and bland taste, which makes it a perfect base to go with most of the spices it’s cooked with. It’s surprisingly easy to get addicted to the pungency, and tastes best when combined with foods of other textures. Try Gulai Jariang with rice and other side dishes for your next meal!
- Medium
- 120 min
- 60 min
- 15 min
- 1 steps
- 19 Ingredients
- Medium
- 1 steps
- 19 Ingredients
- 120 min
- 60 min
- 15 min
Instructions
-
Making Gulai Jariang
Cut jengkol into halves and boil until it’s cooked, and the skin peeled.
Crush the jengkol then fry until browned. Drain and set aside.
Puree the ground spices into a paste.
Add cooking oil into a pan and saute the paste over medium heat until fragrant.
Add the whole spices and cook for another 15 minutes. Then add water and thick coconut milk, stir to mix. Add the seasoning and reduce the heat.
Add the fried jengkol and cook for 1 hour, or until the sauce is thickened, and the liquid is reduced.
Plate and Serve!
Prepare a serving bowl, then pour the Gulai Jariang into the bowl.
Top with fried onions, and serve with rice.
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Ingredients
- Serves 2-4 people
-
500 g ripe jengkol
1 L water
500 ml cooking oil, for frying jengkol
Ground spices :
50 g curly red chili
70 g big red chili
35 g shallots
25 g garlic
15 g turmeric
15 g ginger
4 g nutmeg powder
7 g coriander
30 ml cooking oil, for sauteing
Whole spices:
1 turmeric leaf, optional
1 lemongrass, crushed
15 g galangal, crushed
2 kaffir lime leaves
400 g thick coconut milk
500 ml water
Seasoning:
20 g sugar
4 g salt
30 g beef stock powder
Nutrition
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