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How to Make Satay Jereng

  • Fresh coconut milk 1000.0 ml
  • Red chili, finely ground 100.0 g
  • Beef meat 1000.0 g
  • Jengkol (stinky beans) 500.0 g
  • Turmeric Leaves 3.0 lb
  • Skin Crackers 100.0 g
  • Big Red Chillies 40.0 g
  • Spring Onion 50.0 g
  • Rice cake/lontong 5.0 pc
  1. 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.
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