Satay Jereng (Jengkol (Stinky Beans) Rendang)
Rendang is an Indonesian specialty. Give it a try to make it more tempting by combining with jengkol (stinky beans). Kick up a notch with this satay style, then it might be your next viral.
Ingredients
How to Make Satay Jereng
-
Fresh coconut milk 1000 ml
-
Red chili, finely ground 100 g
-
Beef meat 1000 g
-
Jengkol (stinky beans) 500 g
-
Turmeric Leaves 3 lb
-
Skin Crackers 100 g
-
Big Red Chillies 40 g
-
Spring Onion 50 g
-
Rice cake/lontong 5 pc
Preparation
-
How to Make Satay Jereng
- Heat the pan, then pour the coconut milk, red chili, beef, red beans, cook to boiling. Cook until the sauce thickens.
- Fried jengkol (stinky beans), then peel, and mix with rendang in the pan.
- Prepare the skewers, then skew the meat, interspersed with jengkol.
- Prepare rice cake on a serving plate then arrange satay jereng, skin crackers and pour with rendang sauce.