Jengkol anchovy sauce of Indonesian food

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Materials:
- 250 gr jengkol, soak overnight, occasionally change the water bath (to reduce odor)
- 1 handful of anchovies, wash clean, dry fry.
- salt
- sugar
- cooking oil
- enough water

Excellent seasoning:
- 2 cloves baput
- 6 cloves bamer
- 7 red chilies
- 3 pieces of cayenne pepper
- 1/2 slice of small tomatoes
- a piece of shrimp paste

How to cook:
- Clean jengkol skin, wash clean cut into pieces, fry until cooked.
- Saute ulim spices until oily, add jengkol, salt, sugar to taste, stir, add enough water, cook until the water shrinks the spices to infuse. Taste correction before lifting enter fried anchovies, stir and finish.

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