Betawi Jengkol Stew Recipe

Ingredients

Jengkol - 500 grams
Tomato - 1 piece
Cinnamon - 4 cm
Bay leaf - 2 pieces
Sweet soy sauce (to taste) - 6 tbsp
Broth seasoning - 1/2 tsp
Salt to taste
Sugar - to taste
Ground spices:
Shallots - 7 cloves
Garlic - 4 cloves
Candlenut - 2 grains
Pepper - 1/2 tsp
Coriander - 1 tsp
Cumin - 1/4 tsp
Cloves - 3 pieces
Nutmeg - 1/2 fruit
See Mother's Recipe Version

Plans

Boil jengkol until cooked for about 2 hours. Remove the skin, split and flatten. Set aside.
Saute ground spices, cinnamon, and bay leaf until fragrant, then add water.
Enter jengkol. Add the sweet soy sauce, broth seasoning, and salt.
Cook until soft, cooked and the gravy thickens.
1. Choose old jengkol so that it can be cooked perfectly.

What are the spices for the jengkol stew?

Ingredients 500 g jengkol, boiled until cooked, remove and bruise. 7 tbsp Bango Sweet Soy Sauce. 1 tablespoon brown sugar, finely comb. nutmeg, grated. 1 tsp white pepper powder. 1 lemongrass stalk, bruised. 2 bay leaves. 1 L of water. More items

What's good for cooking jengkol?

Jengkol stir-fried anchovies. Jengkol • Anchovy • Salt • Cooking • Mushroom Broth • Cooking oil • Water • Jengkol curry. jengkol • instant curry seasoning • cloves • powdered broth • pepper powder • water. Jengkol Rendang. New to Premium! Jengkol rendang. Kalio Jengkol Padang. Kalio Jengkol. Bean Anchovy Jengkol Sauce. More items

What's the best way to eat jengkol stew? This jengkol stew is usually served complete with uduk rice or white rice and chili sauce.

How long does jengkol presto take?

Don't open it immediately. Wait 10 minutes or until the hot steam is pressured down. After the presto is opened, stir the jengkol. Check if it's soft. Usually, for 15 minutes, it's already soft. Wash the jengkol, remove the skin.