Jengkol kalio of Indonesian food

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Materials:
- 250 grams of old jengkol that has been boiled and pressed
- 700 ml liquid coconut milk
- 1 lemongrass stalks
- 4 bay leaves
- 4 pieces of torn orange leaves
- salt, mushroom broth, pepper powder and a little sugar / brown sugar.

Ground spices:
- curly red chili and cayenne to taste
- 8 grains of shallots
- 4 cloves garlic
- 4 candlenuts
- 1 teaspoon coriander
- A little ginger, turmeric and galangal.

How to make:
- Saute the spice paste until fragrant, add the lemongrass, salam and stir-fried orange leaves again a little longer until the spices are completely cooked and release the oil
- Add coconut milk and jengkol, bring to a boil. Season salt, mushroom broth, pepper and sugar to taste
- Cook until the spices soak and the coconut milk sauce shrinks. Do not forget to check the taste, lift serve with warm rice.

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