Jengkol is a type of fruit that belongs to the leguminous category, or to the type of grain. Jengkol is very popular in Indonesia, even though jengkol has a strong smell when we eat it, but jengkol has a delicious taste. So when you eat jengkol, it will emit bad breath or urine. This is caused by the levels in jengkol in the form of amino acids that turn into sulfur when it enters the body. Well, but we can prevent the smell of jengkol, by cooking jengkol properly and correctly. The boiling technique by adding some leaves that have a strong aroma is an easy way to do it. So you won't feel the smell at all.
This fruit has a flat shape and when opened will have 2 parts. Its texture, which is very similar to peanuts, makes this jengkol very suitable for cooking with various types of dishes. In Indonesia, jengkol is very popular, even all people like it, but there are some people who don't like it, complaining about the smell and the texture that is too tight. In my opinion it was a mistake in processing jengkol so that it resulted in bad jengkol. I also have experience with that, in the past I didn't like jengkol for that reason. But when visiting my sister's house, she made sambal jengkol and it was very tempting. Initially I refused to try, for reasons of not liking it. However after tasting I was totally hooked they were so delicious. And the smell has completely disappeared, now it was my brother who taught me how to process jengkol in this way.
Materials Used To Process Jengkol
6 bay leaves
4 pandan leaves
Steps for Making Jengkol Stew
To process jengkol, you have to prepare jengkol first by boiling it. This is so that the jengkol is soft and has a good taste. As well as eliminating excess odor in jengkol. Here's the jengkol boiling process that I did before processing the jengkol with spices.
Step 1
Peel off the outer skin of the jengkol, for the thin skin on the jengkol fruit I peel it off after the boiling process, and usually later when boiling it will peel off by itself.
Step 2
Boil the jengkol in enough water for about 60 minutes, don't forget to add pandan leaves and bay leaves. The boiling process will release concentrated black water, so I did the boiling with 3 times the addition of water.
Step 3
After making sure the jengkol was soft, I drained it first then peeled off the inner epidermis earlier.
Step 4
Then I pounded the jengkol so that later it was more tasty and also the spices when making the rendang were easy to absorb.
Jengkol Rendang Ingredients
After the jengkol had been prepared, I continued to prepare the ground spices to start cooking the jengkol rendang. Actually, the ingredients are the same as making rendang in general. However, to make rendang delicious or not with this combination, it depends on the jengkol that you prepare in the boiling process.
150 grams of red chili
10 shallots
7 cloves of garlic
2 sticks of lemongrass
2 pieces of turmeric leaves
3 cm galangal
2 liters of thick coconut milk
2 bay leaves
Cooking Procedure
Step 1
Blend the onions, chilies, lemongrass, and galangal, blend until smooth.
Step 2
Saute the spices with a little cooking oil until half cooked.
Step 3
Add thick coconut milk then add turmeric leaves and bay leaves.
Step 4
Then add the boiled jengkol and cook until the water is reduced.
Step 5
Season with salt and sugar, then make sure the water is reduced or the texture is thicker.
Results
Rendang Jengkol is ready to be enjoyed, enjoy with warm white rice it will add to the delicacy. And make sure you have to enjoy this dish during the day or night. Ensure the sensation of rendang with its unique delicacy, a very different aroma than usual. The jengkol itself is perfectly cooked, very soft, the combination of rendang and jengkol spices is very delicious. In fact, you will surely feel how delicious this dish is with this delicious quality of taste.
Now for those of you who really like spicy, with a delicious blend of creamy spices, of course, rich in spices. This is the right choice, very suitable for you, of course made from vegan and even very appropriate to replace meat in making rendang.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.