Gulai Jengkol

Recipe by Sasha Ali

Serve: 3 Person

Two of my favorite ingredients are jengkol and petai. Some might feel that jengkol is stinky but the more you savor it, the more bite it gives.

250 gram jengkol
1 tsp baking powder
1 lemongrass stalk, crushed
1 bay leaf
2 keffir lime leaves, spine removed
1 glass coconut milk
1 glass water
Sugar
Cooking oil

Spice Paste

5 candlenuts
1 teaspoon white pepper
1 teaspoon coriander
3 garlic
5 shallots
1 thumb-size turmeric, toasted
1 thumb-size ginger
1 thumb-size greater galangal
Salt

Jengkol cooked in richly spiced coconut sauce. If you want the reduce the stinks out of the jengkol and make it taste sweetish, add baking powder when you boil them.

Steps

Boil jengkol, with baking powder until tender. Remove from heat. Drain and throw out the water.
Sauté spice paste until you can smell its aroma. Add in lemongrass, bay and keffir lime leaves, and continue to sauté them.
Add in jengkol, mix well.
Pour water and coconut milk, stir well, and bring to a boil. Add salt and sugar, stir well and taste. Cook until the sauce thickens.
Remove from heat, and serve with hot rice.

Sasha Ali

There are many people from Southeast Asia in Norway, especially from the Philippines and Thailand. They have similar food and drinks, let's say they are "same same but different". Two of my favorite ingredients are jengkol and petai. Some might feel that jengkol is stinky but the more you savor it, the more bite it gives.