Some people don’t like jengkol because of its pungent aroma. But make no mistake, if you know how to get rid of the smell of jengkol. You can make delicious dishes for your family and loved ones.
Even though it smells pungent when eaten in excess, many people still like it because of its delicious taste. If you are good at processing jengkol by, for example, turning it into jengkol rendang, the chewy texture of jengkol can easily make you guess wrong.
Jengkol does have many names. In Nepal it is called dhinyindi, in Myanmar it is called danyin, in Thailand it is called cha niang, and in Malaysia it is called jiring. In Indonesia, jengkol has long been known as a folk food since the Dutch colonial era.
Even though Europeans don’t like to eat jengkol, most Indonesians like it. That’s why now we can easily find various kinds of processed jengkol menus. Some make it as rendang. There are also those who make jengkol satay. The popular one is Semur Jengkol, which is usually easy to find at Tegal Stalls.
A strong smell doesn’t mean it’s bad
Are you among those who don’t like jengkol because of its smell. Make no mistake, there are various ways to process jengkol so that it doesn’t smell when it’s finished eating. In other words, if you manage to process jengkol until it doesn’t smell, it won’t lose to meat.
Jengkol can be processed into satay. Sate jengkol can find this food in Medan. The taste is delicious and the making is quite easy. However, you need to learn how to get rid of the harsh odor of jengkol, so that people who don’t like it can fall in love with the food you make.
Here’s how to get rid of jengkol odor easily.
- Soak the jengkol overnight
Prepare the jengkol that hasn’t been peeled, then take a basin and soak it in water overnight. Use water that has been mixed with whiting. All you need to do is ensure the availability of water, and then immerse the whole body of the jengkol in the water.
- Peel clean
Before peeling it, you can wash the jengkol with water that was used to wash the rice. Rub the unpeeled jengkol, slowly until clean. This method is suspected to be effective in getting rid of the pungent smell of jengkol. When finished, you can peel the jengkol, then prepare a pan with guava leaves to boil the jengkol.
- Boil in the guava leaves
Prepare three medium sized guava leaves. If you want more jengkol to cook, prepare up to five leaves. Boil the peeled jengkol in a saucepan for five to ten minutes.
- Spices may be added
Kaffir lime, lemongrass, and bay leaves are types of spices that can get rid of the pungent smell of jengkol. So the three functions are to add the jengkol flavor, while at the same time making it softer. Don’t forget to add the spices during the boiling process in step three.
- Finally, make peanut sauce
After finishing boiling the jengkol, the last step is to prepare the peanut sauce. There are many types of peanut sauce, but this time we will prepare peanut sauce for satay.
The ingredients are as follows Peanuts, Garlic, Candlenut, Fried onions, Brown sugar, Soy sauce, Cooking oil, Salt
How to make peanut sauce for satay:
- Fry peanuts with hazelnut and garlic. Drain well.
- Puree hazelnut, garlic, brown sugar and peanuts. Don’t forget to add the fried onions.
- Once smooth, transfer the spices to a plate, and pour enough boiling hot water. After stirring until blended. Take the boiled jengkol, and mix it with the peanut sauce. You can make jengkol resemble satay. Enjoy the jengkol satay.
So, making and eating jengkol satay is easy and delicious. This food also needs to be your reference when traveling and enjoying Indonesian culinary.