Resep semur jengkol enak dan pulen jengkolnya
Resep
Semur Jengkol (Sweet Soy-Braised Dogfruit)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pilih 1 kg jengkol yang sudah tua (terasa keras saat ditekan), lalu rebus bersama daun salam dan sedikit teh celup (agar tidak terlalu bau) hingga matang, atau presto kurang lebih 30 menit.
- Sambil menunggu jengkol matang, haluskan 10 bawang merah, 5 bawang putih, 3 cabai merah besar, ½ tomat, sedikit kunyit, 5 butir kemiri, 1 sendok teh merica, dan sedikit pala dengan sedikit air.
- Setelah matang dan uap presto hilang, cuci kembali jengkol sambil dikupas kulitnya, lalu geprek setiap jengkol.
- Tumis bumbu halus bersama daun salam, sereh, dan lengkuas hingga matang dan tanak.
- Masukkan jengkol, tuang air hingga jengkol terendam.
- Setelah mendidih, masukkan 1 ½ sendok teh garam, 1 ½ sendok teh kaldu ayam bubuk, 50 gram gula merah (gula aren), dan 2 saset santan instan, aduk terus agar santannya tidak pecah hingga mendidih.
- Kecilkan api, masak hingga airnya menyusut dan bumbunya meresap ke dalam jengkol, sesekali diaduk.
- Tambahkan kecap manis secukupnya, cicipi rasanya, lalu masak sebentar lagi dan matikan api.
- Taburi bawang goreng di atasnya, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Choose 1 kg mature jengkol (feels firm when pressed), then boil with bay leaves and a little tea bag (so it's less pungent) until cooked, or pressure-cook for about 30 minutes.
- While the jengkol cooks, grind 10 shallots, 5 cloves garlic, 3 large red chilies, 1/2 tomato, a little turmeric, 5 candlenuts, 1 tsp pepper, and a little nutmeg with a little water.
- Once cooked and the pressure has released, rinse the jengkol again while peeling off the skin, then smash each piece.
- Saute the ground paste with bay leaves, lemongrass, and galangal until cooked and the oil separates.
- Add the jengkol and pour in water until it is just covered.
- Once boiling, add 1 1/2 tsp salt, 1 1/2 tsp chicken bouillon powder, 50 g palm sugar, and 2 sachets instant coconut milk, stirring constantly so the coconut milk does not split, until it boils.
- Lower the heat and cook until the liquid reduces and the seasoning soaks into the jengkol, stirring occasionally.
- Add sweet soy sauce to taste, taste the dish, then cook a little longer and turn off the heat.
- Sprinkle with fried shallots, then serve.
Cook Mode
Resep semur jengkol enak dan pulen jengkolnya
Semur Jengkol (Sweet Soy-Braised Dogfruit)
Resep semur jengkol enak dan pulen jengkolnya
Resep semur jengkol enak dan pulen jengkolnya
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pilih 1 kg jengkol yang sudah tua (terasa keras saat ditekan), lalu rebus bersama daun salam dan sedikit teh celup (agar tidak terlalu bau) hingga matang, atau presto kurang lebih 30 menit.
- Sambil menunggu jengkol matang, haluskan 10 bawang merah, 5 bawang putih, 3 cabai merah besar, ½ tomat, sedikit kunyit, 5 butir kemiri, 1 sendok teh merica, dan sedikit pala dengan sedikit air.
- Setelah matang dan uap presto hilang, cuci kembali jengkol sambil dikupas kulitnya, lalu geprek setiap jengkol.
- Tumis bumbu halus bersama daun salam, sereh, dan lengkuas hingga matang dan tanak.
- Masukkan jengkol, tuang air hingga jengkol terendam.
- Setelah mendidih, masukkan 1 ½ sendok teh garam, 1 ½ sendok teh kaldu ayam bubuk, 50 gram gula merah (gula aren), dan 2 saset santan instan, aduk terus agar santannya tidak pecah hingga mendidih.
- Kecilkan api, masak hingga airnya menyusut dan bumbunya meresap ke dalam jengkol, sesekali diaduk.
- Tambahkan kecap manis secukupnya, cicipi rasanya, lalu masak sebentar lagi dan matikan api.
- Taburi bawang goreng di atasnya, lalu sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Choose 1 kg mature jengkol (feels firm when pressed), then boil with bay leaves and a little tea bag (so it's less pungent) until cooked, or pressure-cook for about 30 minutes.
- While the jengkol cooks, grind 10 shallots, 5 cloves garlic, 3 large red chilies, 1/2 tomato, a little turmeric, 5 candlenuts, 1 tsp pepper, and a little nutmeg with a little water.
- Once cooked and the pressure has released, rinse the jengkol again while peeling off the skin, then smash each piece.
- Saute the ground paste with bay leaves, lemongrass, and galangal until cooked and the oil separates.
- Add the jengkol and pour in water until it is just covered.
- Once boiling, add 1 1/2 tsp salt, 1 1/2 tsp chicken bouillon powder, 50 g palm sugar, and 2 sachets instant coconut milk, stirring constantly so the coconut milk does not split, until it boils.
- Lower the heat and cook until the liquid reduces and the seasoning soaks into the jengkol, stirring occasionally.
- Add sweet soy sauce to taste, taste the dish, then cook a little longer and turn off the heat.
- Sprinkle with fried shallots, then serve.
Cook Notes
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