Brilio.net - Jengkol is known to have an unpleasant aroma that comes from the sulfur-forming amino acid content. However, many people like jengkol because of its soft texture and delicious taste after being processed. One of the favorite dishes is fried jengkol. To get a soft texture, jengkol is usually boiled before being fried with various spices.
However, boiling jengkol requires a special trick so that it is not hard and usually takes a long time and wastes gas. As an alternative, YouTube user Galeri Linda shared how to make fried jengkol without boiling. The result remains soft all day even though it is cold.
Curious about how?
First prepare the jengkol that will be processed. However, make sure the jengkol is really old, okay. Then peel the skin and cut it into small pieces.
"We cut it into small pieces so it cooks quickly," he said, quoted by BrilioFood from YouTube Galeri Linda on Sunday (17/12).
photo: YouTube/Linda Gallery
Then wash the jengkol pieces until clean under running water. Make sure the entire surface of the jengkol is no longer gummy. If it's clean, drain the jengkol.
photo: YouTube/Linda Gallery
Pour enough cooking oil into the pan and turn on the stove. After the cooking oil is hot, put the jengkol pieces into the pan. Stir continuously until the jengkol skin peels off by itself.
photo: YouTube/Linda Gallery
When it is cooked and looks brown, immediately lift the jengkol. Do not drain it, but move the pieces of jengkol into a bowl filled with cold water and 1 tbsp of salt. Soak the jengkol for 3-5 minutes.
Soaking jengkol in salt water aims to stop the cooking process of jengkol. Drain the jengkol after soaking for 3-5 minutes.
photo: YouTube/Linda Gallery
Jengkol can also be consumed directly or cooked again with spices. The resulting jengkol looks soft and sticky for a whole day.
photo: YouTube/Linda Gallery
Interesting to imitate, right?