Semur Jengkol Jakarta

Recipes and Cooking Semur Jengkol Betawi 

  Stews jengkol an original cuisine Betawi, Jakarta. Jengkol stew is also a very popular cuisine that has spread throughout Indonesia. And the most important in the process of making stews jengkol namely ketepetan seasoning to flavor stews jengkol produce fitting and fusion with other seasoning ingredients.

Measures and how to make stews jengkol as follows :

Ingredients :

Semur Jengkol

1. 1 kg jengkol (rather old).
2. 1 stalk lemongrass (geprak and crushed).
3. 4 cm galangal (geprak and crushed).
4. 3 bay leaves.
5. 3 tablespoons cooking oil (for frying).
6. ½ liters of boiled water.
7. Approximately 5-6 tablespoons soy sauce.

Softened seasoning :

1. 8 spring onions.
2. 4 cloves of garlic.
3. 5 Btr hazelnut (roaster).
4. 5 pcs red chilli.
5. ½ teaspoon pepper.
6. 1½ tablespoons of nutmeg.
7. 1 teaspoon salt.

How to make :

1.First, peel the skin jengkol first and then take the contents   of the jengkol. Furthermore jengkol soak for one day in order   jengkol not too smelly. After jengkol soaked, boiled jengkol   until cooked. Then threshed and threshed jengkol mature   earlier then drain.
2.Furthermore, puree all ingredients are blended.
3.After that,prepare a skillet and heat oil, then sauté the   spices that have been smoothed earlier. Add to this the   ongrass, ginger and bay leaves and stir-fry until fragrant   spices.
3.Jengkol then enter into the stir and stir until evenly   distributed. Add lukewarm water and slowly add the soy sauce   into the stir also jengkol, and stir evenly.
4.Let stand until water dries and spice really seep into     jengkol.
5.After seasoning seep into jengkol and the water dries up,and   lift up stews jengkol. Serve stew jengkol on a serving plate.

Jengkol delicious stews eaten with warm white rice along side dish. Good luck recipes and how to make tasty and delicious stews jengkol Betawi.