easy way to make jengkol stem

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.