hello friends we meet again this time I told you about the fruit that is not in another country steemit other than Indonesia fruit name is jengkol.
this time I explain the kasiat and taste of this jengkol fruit is very unique because other countries I think ngak no other than in Indonesia.
how to eat it
1.petik first from the tree
how to eat it is actually easy and then jengkol peeled first then boiled until cooked about 20min and then peeled once again because in addition to the outer skin there are deep skin again the song can be eaten so aja can also be cooked to vegetables for sauce for example in rendang or in sambal can also in the fried so crackers for snack foods nah I one way to process this jengkol fruit.
1.Jengkol is food that is actually very delicious, but many people are ashamed to admit it enntah prestige or jaim so .. hehe .. say to ga jengkol, but secretly tetep nyemil ..hehe
Benefits:
But it turns out behind the smell of jengkol, it contains useful benefits for health. According to various studies show that jengkol is also rich in carbohydrates, protein, vitamin A, vitamin B, Vitamin C, phosphorus, calcium, alkaloids, essential oils, steroids, glycosides, tannins, and saponins.
For Jengkol Enak Cooked, here is the secret:
Actually, there are some tricks that can be done to minimize the odor when cultivating jengkol. When boiling, not just water, but also include bay leaves in it. The leaves of greeting serves to reduce the aroma is not delicious when boiling jengkol. Boil jengkol until soft or about 1 hour. There is also a leaf include guava and tea powder when boiling jengkol.
For jengkol is delicious and legit, choose jengkol with a perfect round shape. Select a jengkol that has no damaged parts at all. This greatly affects the texture and flavor of jengkol for good results.
The use of many spices while cultivating jengkol also affect the taste and aroma. For example for the manufacture of jengkol stem, the herbs that must be used are kayumanis and also cloves. "Kayumanis and cloves in processed semur jengkol also help to minimize the unpleasant aroma as well as make it feel stronger.
Now let's go to the recipes section of jengkol cuisine that will surely inspire our appetite to eat it.
Risks:
Jengkol contains a lot of lime, so it is less good if eaten too much and process it incorrectly. Usually experienced is the name "Jengkolan". The risk of this jengkolan does not depend on the amount of jengkol consumed, but depends on the vulnerability of one's body. People who are vulnerable, eating a little jengkol alone can cause a jengkolan. What affects a person's susceptibility to jengkolat acid is unclear, but is thought to be due to genetic and environmental factors.
Fried Cheese Jengkol Super Spicy Recipe
Material :
Jengkol boiled 250 grams, thinly sliced, fried
Anchovy
Red chili 2 pieces, thinly sliced length, fried
Acidic water 1 tsp
Leaves greeting 1 sheet
Galangal 1 cm, crushed
Sugar red comb 2 tsp
Minak goreng 2 tbsp
Sugar 1 tsp
Ground spices :
Garlic 2 cloves
Onion 4 grains
2 red chili
2 pieces of cayenne pepper
Salt to taste
How to make Jengkol Fried Sambal:
Tips: If you want jengkol not hard, sliced jengkol thin and do not need frying.
Fried jengkol sambal delicious eaten with warm rice and crackers.
Semur Jengkol from aceh
Recipe Material How to Make Genuine Jengkol Semi Betawi:
250 grams of medium jengkol
300 ml of water
100 grams of white base spice
1 piece of nutmeg seed that has been digeprek
5 cloves
5 cm cinnamon
8 tablespoons of sweet soy sauce
1 tomato fruit that has been cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper powder
8 tablespoons oil for sauteing
Sprinkle of fried onion
Jengkol processing process to be more tender and delicious when eaten:
Prepare the pot, put 250 grams of jengkol.
Add 1 liter of water to jengkol submerged, light a fire.
Boil with large flame for 30 minutes until jengkol matured and tender, then cover the pan so that the steam does not come out to help the process of jengkol applying.
After 30 minutes, lift the jengkol by using the filter and set aside and remove the steam heat.
To peel jengkol, take jengkol and peel the skin using a hand or a knife as a tool. Do it until all jengkol out.
For the jengkol crushing process is enough to prepare ulekan, take jengkol then spread to flat and set aside. Do it until evenly distributed.
Recipe Making Process How To Make Genuine Jengkol Javan aceh
Prepare the pan, light the fire, and pour 8 spoons of oil to saute, heat.
When you see a bubble on the pan wall, indicating that the oil is hot.
Sauté the basic seasoning white until fragrant and cooked for 2 minutes while stirring to mature evenly.
After fragrant add nutmeg, cloves, cinnamon, sweet soy sauce, tomato sauce, salt, and pepper powder. Stir briefly until blended.
If it's flat, enter the crushed jengkol, stir briefly, and add water. Stir until the spices dissolve with water.
Cook the jengkol jengkol with a big fire for 15 minutes and cover the pot to speed up the shrinking water process.
After 15 minutes, the water begins to shrink and thickens, turn off the heat, and prepare a serving bowl.
Pour jengkol into a serving bowl using a spoon of vegetables.
Then sprinkle the fried onions into the jengkolnya stew.
Serve the original jengkol jengkol dish while hot.
Rendang Jengkol
Material :
500gr jengkol, (which had been soaked in water for a night and then boiled until ½ is tender.
Drain, crushed one by one tp jgn until destroyed so that the spice will sink into jungkol tsb
500ml thick coconut milk from ½ coconut
2 bay leaves
2 cm ginger, crushed
1 segment of lemongrass, crushed
1/2 teaspoon seasoning seasoning
Salt to taste
1/2 tsp sugar
1 cup water
Spices:
10 cloves of onion
5 cloves of garlic
6 pieces of red pepper, seeded
4 pieces of pecans, roasted
2 cm turmeric, burn
Complementary materials: fried shallots
How to make :
Saute the finer spices, bay leaves, ginger, lemongrass until fragrant and ripe then input jengkol yg dimemarkan stir the water input and let until jengkolnya benar2 tender.
Input the coconut milk little by little, stirring the coconut milk is not broken. Salt input, sugar and seasoning flavor. Stand and stir sometimes until the spices soak and thicken.
Serve with a sprinkling of fried onions.
well that's the benefits and the risk of this fruit is very delicious if you want to try to come to my country Indonesia may be useful for my story this story for friends here.
by@bohmano
