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 |
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.
0 comments:
Post a Comment