KOMPAS.com – The key to making processed jengkol that is soft, tasty and whose aroma is not too strong is in the boiling process.
Before cooking, jengkol should be boiled in a mixture of coconut water, whiting water and coffee to reduce the natural aroma of jengkol.
Jengkol can be cooked into various home dishes, the simplest being jengkol stew.
Also read:
If you are interested in making jengkol stew at home, the recipe is from the book “Most Popular Home Food Recipes: Delicious Stew Variations“Indriani’s work (2011) published by PT Gramedia Pustaka Utama can be imitated at home:
Jengkol stew ingredients:
- 400 grams of old jengkol (soak overnight)
- 1 tablespoon of whiting water
- 1/2 teaspoon instant coffee
- 4 cardamom grains
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 6 tablespoons sweet soy sauce
- 500 milliliters of water
- 2 tablespoons cooking oil
Ground spices:
- 8 red onions
- 4 cloves of garlic
- 3 candlenuts (roasted)
- 1/2 teaspoon cumin (roasted)
Also read:
1. Boil jengkol in a mixture of coconut water, whiting water and instant coffee until soft, then remove from heat and drain. After that, peel the jengkol then flatten it and set it aside.
2. Saute the ground spices until fragrant then add the jengkol, cardamom, cinnamon, pepper and ground nutmeg, then stir until all the ingredients are evenly mixed.
3. Pour in the water, salt, sugar and sweet soy sauce, then cook while stirring until the spices are absorbed and the sauce reduces. After that, remove from heat and serve the jengkol stew while warm.
Listen breaking news And selected news we’re right on your phone. Choose your favorite news channel to access Kompas.com WhatsApp Channel: https://www.whatsapp.com/channel/0029VaFPbedBPzjZrk13HO3D. Make sure you have installed the WhatsApp application.
