Cooking jengkol in red sauce typical of Aceh

Even though the aroma of jengkol is often considered unpleasant when we consume it, a lot of people like jengkol, the fat and delicious taste of jengkol, makes anyone like it, even I myself like jengkol, usually I cook jengkol rendang, but today I will cook jengkol using red sauce that I bought at the market,

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jengkol red sauce, at first glance it looks a bit like rendang, but believe me this is not jengkol rendang, but rather a typical Acehnese red sauce, in Aceh besides rendang, jengkol is also often made into this red sauce, I bought the red sauce spices at the market, so I didn't grind it myself at home, so that it would be served quickly, that's why I bought ready-made spices,

Curious about how I make this typical Acehnese red jengkol sauce? Please follow the recipe and procedure here.

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Materials used

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1 kg jengkol
500 grams coconut milk
200 grams red sauce

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Manufacturing procedure

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First

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First I take the jengkol and I peel the jengkol from its skin, until it's all gone

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Second

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After all the jengkol was peeled, I took a little salt, then I put it in the jengkol, then I boiled the jengkol until the water boiled and the jengkol was soft, and until the inner skin also peels off by itself

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Third

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After boiling the jengkol, separate the jengkol from the inner skin which has peeled off by itself because it was boiled earlier, then wash the jengkol again with clean water, Next, pound the jengkol with a pestle and mortar, the aim is to make the jengkol a little flat so that the spices can be absorbed, then heat the cooking oil, saute the chopped shallots, curry leaves and lemongrass until wilted, then add the spices

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Four

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Then add the coconut milk and salt, then add the jengkol and cook until the jengkol is cooked and the sauce has reduced a little.

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RESULTS

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The red jengkol soup is ready to be enjoyed with your beloved family, how easy is it to make, even though I bought the spices at the market, the taste is still delicious, just like we grind the spices ourselves at home.

So if you have jengkol at home, you can cook it this way, in the red sauce, there are several spices, the taste is almost the same as rendang, but in my opinion the difference is, this is more soupy, and in the sauce there is also roasted coconut, different from rendang which doesn't use roasted coconut, right?

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Thank you very much for those who have taken the time to read my post this time, I hope this post is a little useful for the readers, and see you in my next post and I also really hope for the support of all friends, so that what we want while we are here we can make it happen

_{All these photos are taken by @Ryanaa herself, taken using a Realme phone Type RMX3630}

Thank you 🙂🤗

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