Rendang jengkol

### **Rendang Jengkol: A Spicy, Savory Delicacy**

**Rendang Jengkol** is a delicious and aromatic Indonesian dish made from *jengkol* (a type of seed) cooked in a rich, flavorful rendang sauce. This dish is a twist on the traditional beef rendang, using the unique flavor and texture of jengkol to create an unforgettable meal. It’s a favorite in Indonesian cuisine, particularly for those who enjoy experimenting with bold, exotic flavors.

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### **What Is Rendang Jengkol?**

Rendang is a popular Indonesian and Malaysian dish that involves slow-cooking meat in a flavorful sauce made from coconut milk, spices, and herbs. When prepared with jengkol, which is known for its slightly bitter and nutty flavor, the result is a hearty, spicy dish that’s both savory and tender.

Jengkol (also known as *dogfruit*) has a distinctive taste that pairs wonderfully with the spicy, coconut-based sauce. The seed’s dense texture is similar to that of beans, but with a unique taste that adds a special depth to the dish.

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### **Ingredients for Rendang Jengkol**

– **Jengkol**: 1 cup (fresh or dried, soaked overnight if dried)
– **Coconut Milk**: 1 can (400 ml)
– **Shallots**: 3–4, peeled and chopped
– **Garlic**: 4 cloves, minced
– **Red Chili Peppers**: 3–4 (adjust to desired spice level)
– **Ginger**: 1-inch piece, minced
– **Turmeric**: 1 teaspoon (fresh or ground)
– **Lemongrass**: 1 stalk, bruised
– **Cinnamon Stick**: 1
– **Cloves**: 2–3
– **Kaffir Lime Leaves**: 2–3 (optional, for fragrance)
– **Palm Sugar**: 1 tablespoon (or brown sugar as substitute)
– **Salt**: to taste
– **Vegetable Oil**: 2 tablespoons for frying
– **Water**: as needed

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