📝 About This Recipe
Originating from the Minangkabau highlands of West Sumatra, Rendang Jengkol is a sophisticated vegetarian alternative to the world-famous beef rendang. This dish transforms the humble 'dogfruit' into a tender, buttery delicacy by slow-simmering it in a complex reduction of coconut milk and aromatic spices. The result is a dark, caramelized masterpiece that balances earthy, savory, and spicy notes in every bite.
🥗 Ingredients
The Star Ingredient
- 500 grams Old Jengkol (Dogfruit) (peeled and soaked overnight)
- 5 pieces Guava leaves or Coffee grounds (used during boiling to neutralize the strong aroma)
The Spice Paste (Bumbu Halus)
- 100 grams Red Curly Chilies (seeds removed for less heat if desired)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 cm Ginger (fresh)
- 3 cm Galangal (fresh)
- 2 cm Turmeric (toasted or fresh)
- 4 pieces Candlenuts (toasted)
Aromatics and Liquid
- 750 ml Thick Coconut Milk (fresh is preferred for oil separation)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1 piece Turmeric Leaf (tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 1 tablespoon Palm Sugar (shaved)
- 1.5 teaspoons Salt (adjust to taste)
- 2 tablespoons Kerisik (Toasted Coconut Paste) (optional, for extra nuttiness)
👨🍳 Instructions
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1
Boil the jengkol in a large pot of water with guava leaves or coffee grounds for 45-60 minutes until tender. This crucial step softens the fruit and significantly reduces its characteristic pungent odor.
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2
Drain the jengkol and rinse under cold water. Peel off any remaining skin and use a meat mallet or the side of a knife to gently bruise (geprek) each jengkol until it flattens slightly. This allows the spices to penetrate deep into the center.
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3
Blend all ingredients under 'The Spice Paste' in a food processor with a splash of oil or water until a smooth, vibrant paste forms.
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4
In a large heavy-bottomed wok or pot, sauté the spice paste over medium heat. Add the lemongrass, turmeric leaf, kaffir lime leaves, and bay leaves. Cook until the moisture evaporates and the oil begins to separate from the paste.
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5
Add the flattened jengkol to the wok and stir well to coat every piece with the aromatic spice paste.
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6
Pour in the thick coconut milk. Bring the mixture to a gentle boil, stirring constantly to ensure the coconut milk doesn't split.
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7
Reduce the heat to low. This is the 'Gulai' stage where the sauce is still liquid. Add the palm sugar and salt.
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8
Continue simmering, stirring occasionally. After about 1 hour, the sauce will thicken into a 'Kalio' (thick gravy). If using kerisik, stir it in now for a deeper color and texture.
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9
Keep cooking on very low heat, stirring more frequently as the liquid disappears to prevent burning. The oil will start to release from the coconut milk, frying the spices and jengkol.
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10
The process is complete when the sauce has turned a dark chocolate brown and has clung tightly to the jengkol. This final 'Rendang' stage takes patience but yields the best flavor.
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11
Taste and adjust seasoning. Remove the whole aromatics (leaves and lemongrass) before serving.
💡 Chef's Tips
Choose 'old' jengkol (jengkol tua) as they have a starchier, more buttery texture compared to young ones. Always bruise the jengkol after boiling; if you skip this, the inside will remain bland. For the most authentic flavor, use a heavy cast-iron wok which helps in the slow caramelization process. If the jengkol is still firm but the liquid is gone, add a small cup of water and continue simmering on low. Don't rush the process—the dark color should come from slow cooking, not from adding sweet soy sauce.
🍽️ Serving Suggestions
Serve alongside warm steamed jasmine rice or traditional Lontong (compressed rice cakes). Pair with 'Daun Singkong Rebus' (boiled cassava leaves) and 'Sambal Ijo' for a complete Padang-style meal. Top with a generous sprinkle of crispy fried shallots for added crunch and aroma. Enjoy with a side of crunchy krupuk (crackers) to contrast the soft, buttery texture of the jengkol. A glass of iced Thai tea or Indonesian Teh Botol balances the spicy, rich flavors perfectly.