Jengkol with Green Chili Sambal
Ingredients
- 500 grams jengkol
- 100 grams large split anchovies
- 10 shallots
- 200 grams green chilies
- 10 green bird's eye chilies
- 2 tablespoons tamarind juice
- 3 kaffir lime leaves
- 3 lemongrass stalks
- 5 bay leaves
- 3 tablespoons salt
- Sugar, to taste
- Salt, to taste
- Seasoning, to taste
Preparation
Boil the jengkol the night before cooking, add the boiling spices and about 3 tablespoons of salt, and boil until tender.
Discard the boiling water and soak the jengkol in fresh water.
Fry the jengkol and anchovies until half-cooked.
Boil the green chilies and shallots, then pound or blend as desired.
Stir-fry the chili mixture and kaffir lime leaves in hot oil, add sugar, salt, and seasoning to taste, then add tamarind juice and stir.
Finally, add the jengkol and anchovies, stir until well mixed and the flavors are absorbed, check the taste, and remove from heat.
