Authentic Rendang Jengkol – Indonesian Spicy and Flavorful Delicacy

Boil the jengkol in water for 20-30 minutes to reduce its strong smell and soften it. Drain and rinse.
Once cooled, lightly press each jengkol with a fork or the flat side of a knife to flatten them slightly.
Step 2: Make the Spice Paste

Blend the shallots, garlic, chilies, galangal, ginger, coriander, turmeric, and cumin into a smooth paste using a blender or mortar and pestle.
Heat the cooking oil in a pan and sauté the spice paste until fragrant.
Step 3: Cook the Rendang

Add the bruised lemongrass, kaffir lime leaves, and bay leaves to the spice paste. Stir well.
Pour in the coconut milk and bring it to a simmer.
Add the jengkol and tamarind, then lower the heat to medium.
Simmer gently, stirring occasionally, until the sauce thickens and the jengkol is tender (about 30-40 minutes).
Adjust the seasoning with salt and sugar to taste.
Step 4: Serve
Serve Rendang Jengkol hot with steamed white rice.

Serving and Storage Tips