Jengkol stews are a favorite among lovers. Even serving jengkol stews can develop into a custom. Jengkol stews are a must-have on the menu during Eid and wedding celebrations among Betawi locals. Jengkol is additionally displayed throughout the Minangkabau people’s customary ceremonies for weddings, the selection of penghulu, and festivities. Various dishes of jengkol, including jengkol balado, rendang jengkol, and gulai jengkol.
Jengkol, a distinctive and fragrant ingredient frequently utilized in Indonesian cooking, is the star of this classic jengkol stew recipe. Here’s how you can make it:
Ingredients
- 200 grams of jengkol
- 2 shallots, thinly sliced
- 2 cloves of garlic, minced
- 2 red chilies, sliced (adjust according to your desired level of spiciness)
- 2 bay leaves
- 2 kaffir lime leaves
- 1 lemongrass stalk, smashed
- 200 ml coconut milk
- 1 teaspoon tamarind paste
- Add 1 teaspoon of palm sugar or brown sugar
- Salt to taste
- Cooking oil
Instructions
- Begin by boiling the jengkol in a pot of water for approximately 15-20 minutes until they become tender. Drain the jengkol and allow them to cool.
- Heat a pan with cooking oil and sauté the shallots and garlic until they emit a delightful aroma.
- Add the jengkol to the pan and continue sautéing for a few minutes.
- Incorporate the red chilies, bay leaves, kaffir lime leaves, and lemongrass into the mixture. Continue to cook in the pan for a few more minutes, stirring occasionally.
- Pour the coconut milk into the pan and allow the mixture to gently simmer.
- Stir in the tamarind paste, palm sugar, and salt. Ensure they are well blended and allow it to simmer for about 10-15 minutes until the sauce thickens.
- Savor the stew and fine-tune the flavorings as necessary.
- Once the stew has reached your desired consistency and flavor, remove it from the heat.
- Serve your jengkol stew alongside a bowl of steamed rice.
