Semur Jengkol

29-03-2012 West Java 26158 viewed

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Making way:
Jengkol discarded skin, then spice
finely ground and then fried until cooked. Then enter jengkol, given water and coconut milk
sufficiently, allow it to mature.
 
Function:
As a side dish - dishes, supplementary feeding of riceeaten at lunch and dinner.
Nutrient content / portion: 106 kcal energy, 3.0 g protein, fat 4.4 g, carbohydrates 14.6 g, calcium 38.5 mg,
49.5 mg phosphorus, iron 0.5 mg, 2.0 mg of vitamin C, vitamin B1 0.1 mg, and 26.4 mg of water.
 

 



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