KOMPAS.com – Jengkol can not only be processed into stew, but also fried and seasoned with balado.
So that the jengkol doesn’t smell, burn the jengkol first with the skin until the skin dries out and peels off a bit. The next step is to peel the skin so the jengkol can be cooked.
The following is the recipe and method for making jengkol balado, quoted from the book “Petai & Jengkol Cooking Variations” by the DeMedia Kitchen Team (2008) published by PT AgroMedia Pustaka.
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Material:
- 500 gr old jengkol
- Enough oil (for frying)
Coarsely ground spices:
- 8 red onions
- 3 cloves of garlic
- 150 red chilies
- 2 cm ginger
- 1 1/2 tsp salt
- 1/4 tsp stock powder (optional)
- Pour oil into a frying pan to heat, then fry the soaked jengkol. Cover the pan and cook the jengkol using medium heat.
- Leave the jengkol to soften and cook, then remove from heat and let rest.
- Fry the coarsely ground spices until aromatic and cooked. Add the fried jengkol, cook until the spices are absorbed. Lift, serve.
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