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)
Recipe Courtesy of
Asian Food Network

Gulai Jariang (Jengkol Curry)

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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

  1. 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.

    Making Gulai Jariang


Plate and Serve!

Prepare a serving bowl, then pour the Gulai Jariang into the bowl.

Top with fried onions, and serve with rice.

Plate and Serve!
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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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