The necessary ingredients include 500 grams of jengkol, 1 tomato, 4 cm of cinnamon stick, 2 bay leaves, 6 tablespoons of sweet soy sauce (to taste), 1/2 teaspoon of broth seasoning, salt to taste, and sugar to taste. For the ground spices, you will need 7 shallots, 4 cloves of garlic, 2 candlenuts, 1/2 teaspoon of pepper, 1 teaspoon of coriander, 1/4 teaspoon of cumin, 3 cloves, and 1/2 nutmeg.
The first step in making jengkol stew is to boil the jengkol that has been washed until tender for about 2 hours. Once cooked, peel the jengkol, cut it in half, and flatten it. Set aside the boiled jengkol.
Next, sauté the ground spices, cinnamon stick, and bay leaves in hot oil until fragrant. Then, add water to the sautéed ingredients.
Then, add the jengkol to the sautéed mixture. Add sweet soy sauce, broth seasoning, salt, and sugar according to your taste. Stir well to ensure the spices are well absorbed into the jengkol.
Cook the jengkol stew over low heat until the jengkol is tender, cooked, and the sauce thickens. Be sure to occasionally check the doneness of the jengkol to avoid it becoming too soft or too hard.
As an additional tip, it is recommended to choose mature jengkol to ensure it cooks perfectly when boiled. Additionally, to reduce the strong aroma of jengkol, you can soak it in ice water (cold water or water with ice cubes) overnight before boiling. This soaking process can help reduce the intensity of the strong jengkol smell.
Now, the jengkol stew is ready to be served! This dish is best enjoyed with warm rice and other side dishes. Enjoy trying this jengkol stew recipe at home and savor the delightful traditional flavor it brings. Enjoy!
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