Gulai Jariang - jengkol stewed in spicy coconut milk

Ingredients

• 500 gjengkol
• 350 mlcoconut milk
• 2lemongrass stalks
• 4kaffir lime leaves
• 1turmeric leaf
• 1 cmasam kandis
• as neededwater
• 6shallots
• 4 clovesgarlic
• 7red chillies
• 2 cmginger
• 2 cmgalangal
• 1 cmturmeric

Instructions

1. 1

   Soak the jengkol

   Soak the jengkol in water for 2 hours. Peel and grate it, then squeeze out the juice.

2. 2

   Cook until soft

   Bring water to a boil in a pan and cook the jengkol until soft. Drain it.

3. 3

   Grind the spices

   Pound or grind the shallots, garlic, red chillies, ginger, galangal and turmeric to a fine paste.

4. 4

   Boil the coconut

   Put the coconut milk, spice paste, lemongrass, kaffir lime leaves and turmeric leaf in a pan. Bring to the boil.

5. 5

   Simmer the stew

   Add the jengkol and bring the mixture to the boil again. Add the asam kandis, then cook over low heat until the sauce has thickened.

6. 6

   Serve the gulai

   Serve once the sauce has thickened.

What is gulai jariang?

Gulai is an Indonesian style of curry or stew, commonly made with a spiced coconut-milk sauce. Jariang refers to jengkol, a firm, bean-like ingredient with a notably pungent aroma.

This version cooks the jengkol separately until soft before simmering it in coconut milk. That two-stage method gives the beans a head start while the sauce develops its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The jengkol contributes most of the carbohydrate and some protein, while coconut milk supplies most of the fat. Serve a moderate helping with rice and add vegetables for a more balanced plate.

Preparing the jengkol

Soaking: The recipe calls for a 2-hour soak before peeling and grating the jengkol. Squeezing out the juice is part of the preparation, so do this before boiling.

Softening: Boil the prepared jengkol in water until soft, then drain it well. The recipe gives no precise cooking time, so check the texture as it cooks.

Building the spice base

Spice paste: Grind the shallots, garlic, chillies, ginger, galangal and turmeric finely. A fine paste disperses more evenly through the coconut milk.

Aromatics: Lemongrass, kaffir lime leaves and turmeric leaf simmer with the sauce. Keep them in the pan while it cooks so their fragrance infuses the coconut milk.

Getting the sauce right

Gentle simmer: Once the jengkol and asam kandis are added, keep the heat low as the sauce thickens. Stir as needed and avoid a hard boil, which can make coconut milk separate.

Doneness: The stew is ready when the jengkol is soft and the sauce has thickened. There is no fixed final cooking time in the recipe, so use those cues.

Serving the stew

Rice: Serve the gulai with steamed rice to soak up the rich, spicy coconut sauce. The recipe does not specify a side, so plain rice is a simple accompaniment.

Fresh contrast: A crisp, lightly dressed vegetable side can offset the richness. Keep the stew itself as the focus, with the side served separately.

Recipe notes & tips

• Allow the full 2 hours for soaking the jengkol before cooking.
• Grind the spice ingredients finely for a smooth, evenly flavoured sauce.
• Drain the jengkol thoroughly after boiling so excess water does not thin the coconut milk.
• Keep the heat low after adding the asam kandis and let the sauce thicken gradually.
• Taste the jengkol for softness as it boils, since the recipe does not give a precise cooking time.

Variations

• Adjust the heat: Use fewer red chillies for a milder stew.
• Add vegetables: Simmer suitable quick-cooking vegetables in the sauce until tender.
• Serve with rice: Pair the gulai with steamed rice to catch the coconut sauce.
• Use fresh aromatics: Replace dried or older aromatics with fresh ones when available.
• Make it thicker: Simmer gently for longer, stirring often, until the sauce reaches your preferred consistency.

Common mistakes to avoid

• Skipping the soak: The jengkol needs the recipe's 2-hour soak before peeling and grating.
• Grinding coarsely: Large pieces of spice may leave the sauce uneven; grind the paste finely.
• Adding undrained jengkol: Drain it after boiling so extra water does not dilute the sauce.
• Boiling hard: A vigorous boil can cause coconut milk to separate; lower the heat for the final simmer.
• Stopping too early: Continue cooking until the sauce has thickened and the jengkol is soft.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over low heat, stirring carefully; add a small splash of water if the sauce has thickened too much.

Frequently asked questions