KOMPAS.com – Once in a while, try cooking jengkol at home. This side dish can be enjoyed at lunch with white rice.
To reduce the smell of jengkol, you can boil it in a pan filled with a mixture of water and ash. Boil until tender.
After that, remove from the pan and wash the jengkol thoroughly so that there is no more ashes remaining.
Check out the recipe and how to make home-style jengkol stew, quoted from the book “Petai & Jengkol Cooking Variations” by the DeMedia Kitchen Team (2008) published by DeMedia Pustaka.
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Material:
- 500 gr old jengkol (soaked overnight)
- Enough water (for boiling)
- 2 tbsp oil (for frying)
- 350 ml water
Ground spice ingredients:
- 7 red onions
- 2 cloves of garlic
- 1/2 tsp coriander
- 1/2 tsp cooked shrimp paste
- 11/2 tsp salt
- 1/4 tsp flavoring (optional)
Other seasoning ingredients:
- 3 cm ginger (crushed)
- 4 tbsp soy sauce
- Heat water in a pan, boil the jengkol so that it is soft until cooked. Next, lift, peel the skin, then split the pieces. Press each piece of jengkol so that it widens. Shut it up.
- Heat oil in a frying pan, fry the ground spices plus ginger. Cook until aromatic.
- Add jengkol, cook and stir until smooth.
- Pour in the water and soy sauce, cook again until the spices thicken and are absorbed. Lift, serve.
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