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
1 turmeric leaf, optional
1 lemongrass, crushed
15 g galangal, crushed
2 kaffir lime leaves
400 g thick coconut milk
500 ml water
20 g sugar
4 g salt
30 g beef stock powder
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.
Prepare a serving bowl, then pour the Gulai Jariang into the bowl.
Top with fried onions, and serve with rice.