How to Make Spicy Jengkol Stew
Spicy Jengkol Semur which is usually rarely missed when enjoying Indonesian-themed breakfast or lunch and dinner. It doesn't feel like this house is also quiet with his presence. That's why you need to know how to make delicious jengkol stew!
One that may be quite challenging from processing jengkol is cleaning it. Ideally you prepare jengkol a few days before cooking. Wash with clean water for 3 days and every day need to be replaced with a new one. After that, boil jengkol in enough water for 15 minutes then drain. Geprek jengkol and ready for further processing.
Other processed jengkol that you can try is geprek jengkol stew. There is a spicy, sweet and savory taste at the same time. Both of these jengkol menus taste right to be enjoyed with a plate of warm rice, they can even be the main side dish without other accompaniments.
Ingredient
- 500 gr jengkol, cleaned, boiled, bruised
- 6 red onions, finely sliced
- 2 cm galangal, bruised
- 4 bay leaves
- 3 lemongrass stalks, bruised
- 10 tbsp Bango Sweet Soy Sauce
- tsp salt
- white pepper powder
- 2 tsp nutmeg powder
- 800 ml water
- 2 tbsp oil, for frying
- Ground spices
- 6 onions
- 3 cloves of garlic
- 5 pieces of curly red chili
How to make
Sauté the ground spices together with sliced shallots, galangal, bay leaf, and lemongrass until fragrant.
Enter jengkol. Stir well.
Add Bango Sweet Soy Sauce, salt, white pepper powder, and nutmeg powder. Stir until covered in jengkol stew seasoning.
Pour water little by little. Let dry. Serve the soft jengkol stew while warm.