Beef Jengkol Stew

Ingredient

• 100 grams of jengkol, soak in water overnight
• 250 grams of beef, cut according to the fiber
• 4-5 tbsp sweet soy sauce (to taste)
• 1 tsp pepper powder
• powdered broth to taste
• broth + water to taste
• 2 bay leaves
• 1 cinnamon stick, roasted
• 1 piece of Lawang flower, roasted
• 1 cloves, roasted
• 2 cardamoms, roasted

Ground spices

• 5 cloves of red onion
• 3 cloves of garlic
• 2 tsp coriander, toasted
• 1/4 tsp roasted cumin
• 2 hazelnuts, roasted

How to make

• 1. Boil jengkol until soft, then flatten using a pestle.. set aside
• 2. Boil the meat until it's tender, while boiling remove the 'dirt' on the top of the water.. set aside
• 2. Heat the oil, fry the ground spices until fragrant and cooked
• 3. Enter the water, jengkol and beef, then add the bay leaves, cinnamon, cloves, cardamom and star anise
• 4. Add the sweet soy sauce, ground pepper and broth powder, mix well
• 5. cook until the gravy shrinks and the spices absorb.. check the taste, if it is right then remove and serve

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