Jengkol Stew Recipe
Yuhuuuu... It's been a long time since I've updated my favorite blog, if this is a house, it hasn't been swept for a few days, it must be dusty and smelly
Talking about the smelly stuff, I remember the jengkol stew which tastes really good... even though seriously it doesn't smell really bad How come For
me, besides being used as jengkol salad , I also like jengkol to be made into jengkol stew. It feels like eating meat, if you eat it while squeezing..(not like that this time) Alright
, here it is, let's try it..
Cooking time: 45 minutes
Servings: 2-3 people
Ingredients:
250 gr jengkol
enough water to boil
4 bay leaves (2 for boiling jengkol, 2 for seasoning)
1 lemongrass stalk,
crushed 3 cm galangal,
crushed 3 cloves
1/2 tsp ground pepper
1/4 tsp ground nutmeg
65 ml instant coconut milk (diluted with 1000 ml warm water)
7 tbsp sweet soy sauce
sugar and salt to taste
oil for frying Ground
spices:
4 grains candlenut
5 cloves of red onion
3 cloves of garlic
1 large red chili
How to make:
wash the jengkol, then boil it in water until all the jengkol is submerged, also add the bay leaf. Let the jengkol become soft (about 10 minutes).
discard the cooking water, replace the water with a new one, boil again (about 10 minutes), discard the water, and replace it with a new one. Do this process up to 3 times.
prepare oil in a frying pan, heat it, then stir-fry all the ground spices until fragrant.
Enter the coconut milk, then add the jengkol, and all the remaining spices. Stir well let it boil.
add soy sauce, sugar and salt. Stir again and allow the spices to absorb, and the gravy thickens.
lastly taste correction, if it is right, the jengkol stew recipe is ready to be served.
Talking about the smelly stuff, I remember the jengkol stew which tastes really good... even though seriously it doesn't smell really bad How come For
me, besides being used as jengkol salad , I also like jengkol to be made into jengkol stew. It feels like eating meat, if you eat it while squeezing..(not like that this time) Alright
, here it is, let's try it..
JENGKOL stew recipe
Mama Badar's Kitchen
 |
| Jengkol stew |
Servings: 2-3 people
Ingredients:
250 gr jengkol
enough water to boil
4 bay leaves (2 for boiling jengkol, 2 for seasoning)
1 lemongrass stalk,
crushed 3 cm galangal,
crushed 3 cloves
1/2 tsp ground pepper
1/4 tsp ground nutmeg
65 ml instant coconut milk (diluted with 1000 ml warm water)
7 tbsp sweet soy sauce
sugar and salt to taste
oil for frying Ground
spices:
4 grains candlenut
5 cloves of red onion
3 cloves of garlic
1 large red chili
How to make:
wash the jengkol, then boil it in water until all the jengkol is submerged, also add the bay leaf. Let the jengkol become soft (about 10 minutes).
discard the cooking water, replace the water with a new one, boil again (about 10 minutes), discard the water, and replace it with a new one. Do this process up to 3 times.
prepare oil in a frying pan, heat it, then stir-fry all the ground spices until fragrant.
Enter the coconut milk, then add the jengkol, and all the remaining spices. Stir well let it boil.
add soy sauce, sugar and salt. Stir again and allow the spices to absorb, and the gravy thickens.
lastly taste correction, if it is right, the jengkol stew recipe is ready to be served.
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