Various recipes jengkol

Spices:
Puree:
three cloves shallots
two cloves garlic
Nutmeg four eggs
four pieces of spicy red pepper if desired
two cm ginger digeprek work
two cm Laja / galangal digeprek work
one stalk lemongrass digeprek work
Of coconut milk one / three coconut

Semur Jengkol (origin: West Java)
The main ingredients:
one / four kg jengkol an elderly Sudak. Tidy jengkol, boiled until tender. Discard the water. drain, then digeprek jengkol until flat but not destroyed.
After digeprek, can also jengkol sauteed until slightly cooked or dried, remove and drain.

# Dr bbg source
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Stir-fry ground spices and seasonings geprek, until aromatic, jengkol input. Enter the coconut milk, add the soy sauce, brown sugar, salt, flavorings, leave until the water is low.

Goreang not gained or Jengkol (origin: Minang)

Ingredients:
� twenty jengkol elderly seed
� 15 red chillies
� 8 red onion
� A tiny shrimp paste
� Salt and oil for sauteing

Process:
Jengkol boiled with lots of water until the skin is peeling. Drain, then boil again with a tiny salt sprinkled. Remove and drain. Jengkol dikeprek until slightly cracked, and then fried in oil is hot. Chilli, onion, shrimp paste, salt and coarse ground. Stir-fry with oil used to fry until cooked jengkol, and enter jengkol fried. Flatten, then remove from heat.

http://cuek.wordpress.com/2007/03/29/goreang-jariang-jengkol-minang/
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Sambal Teri Jengkol / petai

Ingredients:
one. Teri, of any kind: 250 g or to taste
four. Jengkol: three pieces
two. or Petai: one board

Seasonings, puree:
three red chilies
8 cloves shallots
four cloves garlic
one tablespoon sliced ��lemon grass
one / three teaspoon shrimp paste fried
one tsp acid Java
one tsp sugar
one / four teaspoon salt

How to cook:
- Petai sliced ��with the skin (husk) or jengkol skin had peeled
- Heat oil and sauté ground spices until aromatic and cooked. - Enter or jengkol petai, stir and cook until thick.
- Pick up and prepared to be served