Again jengkol has always been the mainstay of the menu at wedding parties or large family gatherings, it is at this moment jengkol known in foreign countries, because jengkol is the kind of Betawi style vegetables, and also in the list of exports from Indonesia .
But until today jengkol greatly inflated price to the extent its price jengkol prices reach $ 2 if at the equivalent of 20,000 dollars, 00 pretty good right jengkol prices are compared with other vegetable prices and level with her,
However jengkol were many who liked vegetables, jengkol can cook depending on the tastes of his fans:
1. In stews
2. In rendang
3. In cooking
4. In rica-rica
And much more to love and cooking depends on individual taste.
I discussed this time jengkol menu stews, immediately wrote ya mate and spices should be prepared individually okay I will explain that:
1. Jengkol: depending on taste like 1kilo, 1/2 kilo, 1/4 kilo, depending on how many family friend who likes to jengkol the menu.
2. 8 magnesium onion.
3. 3 garlic magnesium.
4. 1/4 nutmeg take his seed.
5. 2 magnesium hazelnut.
6. 10gram pepper or pepper seeds.
7. 100gram sweet soy sauce.
8. Teeh brewed or also called teeh The dried leaves, leaf teeh these functions to be mixed into jengkol when boiled.
9. Salt and flavorings sasa se her enough.
Immediately wrote my friend how to make it:
First round jengkol still split into two sections do so on jengkol is, when it's over jengkol wash thoroughly.
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Then boiled jengkol pan surface using its inside or also called pot to boil water and add a few leaves into the stew jengkol teeh, the leaves teeh this function to eliminate the odor on jengkol, so later fitting time is ripe scent of jengkol reduced , boiled jengkol until 45-60 minutes so that it becomes soft or jengkol mature and easy to eat.
Furthermore, my friend prepare herbs for his jengkol menyemur: spices are at the top of the no.2 to no.6 mixed together in a blender and puree make use spices that are smooth, then see what jengkol stew is cooked / What has not been easy, knowing the way his prick-puncture in using garfu to eat, when it's ripe lift and flatten his next dingginkan jengkol tersbut to become a little wider.
Next prepare the pans to mengoreng, and input to taste vegetable oil, after the heat input and fry the spice puree mate earlier, fry till fragrant aroma issuing the spices, then boiled water input 350ml wait until the spices are mixed with boiled water boiling proficiency level, then enter jengkol already in flatten by a buddy into the stew seasoning, add soy sauce on his already prepared earlier and enough inputs depending on individual taste, too late is sasa add salt and flavorings to taste, if its already semuah into the pan and was fused with spices, cook samapai 15 minutes so its spices soak into the jengkol.
When finished, ready to serve and enjoy his buddy,
That's all and thank you for reading my article on the Betawi dishes from stews crank HOW MEMBUTAT
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