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.
Main courses
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Ingredients
How to Make Satay Jereng
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Fresh coconut milk 1000.0 ml
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Red chili, finely ground 100.0 g
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Beef meat 1000.0 g
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Jengkol (stinky beans) 500.0 g
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Turmeric Leaves 3.0 lb
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Skin Crackers 100.0 g
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Big Red Chillies 40.0 g
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Spring Onion 50.0 g
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Rice cake/lontong 5.0 pc
Preparation
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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.
