Betawi Typical Jengkol Stew Recipe

Ingredients and seasonings:

• 500 grams of jengkol

• 1 lemongrass stalk, crushed

• 3 cm of galangal crushed

• 2 pieces of lime leaves

• 1 bay leaf

• 3 cloves

• 1/2 tsp nutmeg powder

• 1/2 tsp salt

• 1/2 tsp ground pepper (pepper/sahang)

• 1/ 2 tsp broth powder

• 7 tbsp sweet soy sauce

• 350 ml of water for gravy Enough

• water and 16 pieces of guava/klutuk leaves for jengkol stew

• enough oil for sauteing the spices

Puree:

• 5 candlenuts

• 8 shallots

• 3 cloves of garlic

• 6 large red chilies

HOW MAKE JENGKOL STEAM:

1. Peel the jengkol skin and wash it thoroughly, then boil it with enough water with 8 guava leaves for 60 minutes. Discard the guava leaves and the first cooking water, replace with water and 8 new guava leaves and then boil again for 60 minutes until the jengkol becomes soft.

2. Remove and drain the jengkol, then geprek-geprek but don't need to be too strong just so that the spices can absorb perfectly.

3. Heat a little oil in a frying pan, then saute ground spices, lime leaves, bay leaves, cloves, galangal and lemongrass until fragrant. Add water and jengkol and mix well, after boiling add salt, nutmeg, pepper, broth powder and sweet soy sauce, mix well.

4. Cook until the gravy thickens and slightly recedes, don't forget to stir occasionally so that it cooks evenly. Remove from the pan then the jengkol stew is ready to be served.

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