Tender Jengkol in Thick Coconut Milk Sauce: A Recipe for a Tempting Gulai!

Kapanlagi.com - Who can resist the deliciousness of jengkol gulai? This traditional Minang dish, commonly referred to as "gulai jariang", offers a combination of savory and spicy flavors that will surely tantalize your taste buds. Despite its strong aroma, jengkol remains a favorite in the hearts of many due to its unique texture and rich flavor when combined with abundant coconut milk spices.

Not only can it be enjoyed at Padang restaurants, but you can also try making it yourself at home with simple steps. This jengkol gulai recipe is known for its rich spices and thick coconut milk sauce, as well as its easy cooking process with ingredients that you may already have in your kitchen.

To create an even more enticing flavor, don't miss out on ingredients like galangal, lemongrass, and kaffir lime leaves, which are key to the authenticity of this gulai. For fans of Padang cuisine, enjoying tender and spicy jengkol gulai is a very appealing choice. With the recipe we will share, you can serve delicious jengkol gulai to enjoy with warm rice, without worrying about the pungent aroma thanks to the right cooking techniques.

Let's take a look at the practical way to make tempting jengkol gulai, summarized by Kapanlagi.com from various sources, Wednesday (6/11).

1. Preparation of Main Ingredients for Tender Jengkol Gulai

To begin the culinary adventure with jengkol gulai, the first step is to prepare fresh old jengkol. To make the jengkol tender and to eliminate its sharp aroma, soak it overnight in water.

Not only should it be soaked, but jengkol should also be boiled with a little salt for about 15 minutes until cooked and soft. After boiling, rinse with clean water and drain.

To ensure the spices penetrate perfectly, don't hesitate to gently pound the jengkol; this will make its texture even softer and enhance the enjoyment when eaten.

With all these preparations, the jengkol that is ready will be cooked together with finely ground spices and coconut milk, presenting the distinctive Minang flavor that tantalizes the taste buds.

2. Making Fine Spices with the Right Measurements

To create a jengkol gulai that tantalizes the taste buds, fine spices are the key element that must not be overlooked.

Start by gathering fresh ingredients such as garlic, shallots, turmeric, candlenuts, and curly red chilies, then grind everything until smooth. The resulting spices will provide a perfect savory and spicy touch to the coconut milk broth of the jengkol gulai.

Once the fine spices are ready, heat a little oil in a pan and sauté the spices until a fragrant aroma wafts, indicating that the spices are cooked and ready to blend with the rich coconut milk. Happy cooking!

3. Sautéing Spices and Mixing Coconut Milk for Gulai Broth

After the ground spices release a tempting aroma, it's time to add a special touch! Add the crushed galangal, lemongrass, as well as kaffir lime leaves and bay leaves into the pan.

Sauté all the ingredients until perfectly mixed, and let the fresh aroma envelop your kitchen. Now, it's time to pour in the liquid coconut milk and a little water, then stir gently until the coconut milk boils, ensuring that its creamy deliciousness is preserved.

Don't forget to add salt, brown sugar, and a little powdered broth to taste to perfect the flavor of this appetizing broth!

4. Adding Jengkol to the Broth and Cooking Until Thickened

Once the coconut milk boils and the spices blend perfectly, it's time to add the boiled and crushed jengkol into the enticing gulai broth.

Stir gently so that each piece of jengkol is coated with the spices, allowing the broth to absorb fully. This process indeed requires patience until the broth thickens and the jengkol becomes tender, releasing the distinctive aroma of Minang cuisine that is truly appetizing.

For those who enjoy a spicy sensation, feel free to add coarsely ground bird's eye chili to taste. Let this jengkol gulai simmer on low heat, so that each spice can perfectly infuse into the jengkol, creating a delicious harmony of flavors.

The longer it cooks, the stronger the authentic flavor that will delight your palate!

5. Serving Jengkol Curry with a Final Touch

After the jengkol curry is cooked with a perfectly thickened sauce, lift it and serve it in a beautiful bowl. To add a touch of tangy flavor that whets the appetite, add asam kandis or a squeeze of lime as a finishing touch.

This will not only provide a refreshing zest but also reduce the richness of the thick coconut milk. Enjoy this jengkol curry with warm rice and other accompaniments, perfect for lovers of spicy and richly spiced dishes.

Moreover, this dish can also be stored for some time, as the absorbed spices will make it even more delicious when reheated. Enjoy your meal!

6. Minang Style Jengkol Curry Recipe

Get ready to create a mouthwatering dish with this rich-flavored jengkol curry recipe! For 6 servings, you will need 500 grams of mature jengkol boiled until tender, two medium coconuts for coconut milk, and various spices such as curly red chilies, shallots, garlic, and ginger that are ready to tantalize your taste buds.

The preparation process is simple: after the jengkol is smashed, grind all the spices, heat the coconut milk, and add the ground spices along with aromatic leaves. Let all the flavors meld until the sauce thickens and the spices are perfectly absorbed into the jengkol.

Enjoy this spicy jengkol curry with warm white rice, and savor its unforgettable deliciousness!

(kpl/rmt)