Another alternative to processed semur is jengkol stem. Semur jengkol is a variant of stew using jengkol base material. Jengkol itself is a kind of fruit with a texture like potatoes smells not tasty. Meskipung jengkol smells not tasty, but processed jengkol still intriguing. Semur jengkol itself is very famous in the area of Jakarta because it is a typical cuisine of Betawi. Processing jengkol for this stew alone should use some spices and cooked using a pressurized pan to quickly jengkol soft and odorless. Semur jengkol very delicious served with warm rice. Semur jengkol is also rich in herbs and spices so it has quite a significant difference with other types of stews. Semur jengkol can be made at home using the ingredients and spices available.
Ingredients
500 gr jengkol peeled
1 ltr water
1 stalk lemongrass, crushed
3 cm young galangal, crushing
2 cm ginger, crushed
3 bay leaves
5 tablespoons sweet soy sauce
5 onion cloves
3 pieces of curly chilli
3 cloves of garlic
3 candlenuts
1 tsp salt
¼ tsp nutmeg powder
½ teaspoon pepper
½ tsp sugar
How to make
Cook jengkol in a high pressure pan along with half a liter of water, lemongrass, galangal, ginger, and bay leaf for 10 minutes for the jengkol soft and odorless.
Blend the main ingredients consisting of red onions, curly peppers, garlic, pecan, nutmeg, and pepper, set aside.
Prepare hot oil, saute the spices smooth to smell nice.
Put the remaining water into the seasoning stir, add sweet soy sauce, sugar, and salt to taste, stir until blended, boil.-
Put cooked jengkol with a high pressure pan along with the remaining galangal, lemongrass, and bay leaves without ginger into the gravy stir, stir until evenly, boil back jengkol stem.
Semur jengkol ready to serve.