>Hello Sohib EditorOnline, welcome to our journal article about cara masak jengkol balado. Jengkol is a type of bean that is commonly found in Indonesia, and it has a distinctive aroma and taste that can be somewhat challenging for people who are not used to it. However, when cooked properly, jengkol can be a delicious and nutritious ingredient in many dishes. In this article, we will share with you our recipe for jengkol balado, a spicy and flavorful dish that is sure to satisfy your taste buds.
Jengkol is a type of legume that is native to Southeast Asia, particularly Indonesia, Malaysia, and Thailand. It is also known as stinky bean or dogfruit, due to its pungent odor that is similar to that of durian. Despite its strong aroma, jengkol is a popular ingredient in many Indonesian dishes, especially in Padang cuisine, where it is often used in spicy and savory dishes.
Is Jengkol Healthy?
Jengkol is a good source of protein, fiber, and various vitamins and minerals, such as thiamin, folate, magnesium, and potassium. It is also low in fat and calories, making it a healthy addition to your diet. However, jengkol contains a type of sugar called oligosaccharides that can cause flatulence and bloating in some people, especially if eaten in large amounts or improperly cooked. To reduce the risk of digestive discomfort, it is recommended to soak jengkol in water for several hours and then cook it well before eating.
Ingredients
Ingredient
Amount
Jengkol
250 grams
Red chili
10 pieces
Garlic
5 cloves
Shallot
5 pieces
Tomato
1 piece
Kaffir lime leaf
2 pieces
Lemongrass
1 stalk
Salt
To taste
Sugar
To taste
Water
500 ml
Oil
2 tablespoons
Instructions
1. Prepare the Jengkol
The first step in making jengkol balado is to prepare the jengkol. This involves soaking the jengkol in water for several hours to soften it and reduce the risk of digestive discomfort. Once the jengkol is soaked, rinse it thoroughly and cut it into small pieces.
2. Prepare the Spices
In a blender or food processor, blend the red chili, garlic, shallot, and tomato until smooth. Set aside.
Add the jengkol to the pan and stir well to coat it with the spices. Add water, salt, and sugar to taste, and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the jengkol is tender and the sauce has thickened.
5. Serve
Once the jengkol is cooked, remove it from the heat and let it cool for a few minutes. Serve the jengkol balado hot with steamed rice and other dishes of your choice.
Frequently Asked Questions (FAQ)
1. Is it necessary to soak the jengkol before cooking?
Yes, it is recommended to soak the jengkol in water for several hours before cooking to soften it and reduce the risk of digestive discomfort.
2. Can I use other types of chili instead of red chili?
Yes, you can use other types of chili that you prefer, such as green chili, bird’s eye chili, or even dried chili. Adjust the amount according to your taste preference and the spiciness of the chili.
3. How long does it take to cook jengkol?
It takes about 30 minutes to cook jengkol until it is tender and well-cooked. However, the cooking time may vary depending on the size and type of jengkol, as well as the heat level and cooking method.
4. Is jengkol safe for pregnant women?
It is generally safe for pregnant women to eat jengkol in moderation, as long as it is properly soaked and cooked. However, some women may experience digestive discomfort or allergic reactions to jengkol, so it is best to consult a doctor or nutritionist before consuming jengkol during pregnancy.
5. Can I store the leftover jengkol balado?
Yes, you can store the leftover jengkol balado in an airtight container in the refrigerator for up to 3 days. Reheat it before serving.
That’s it Sohib EditorOnline, our recipe and guide on how to make jengkol balado. We hope you find this article helpful and informative. Try this recipe at home and share your experience with us. Enjoy your meal!
Cara Masak Jengkol Balado
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