Brilio.net - Despite its strong aroma , jengkol remains a favorite of many people because of its distinctive taste and texture. Jengkol is often processed into various delicious dishes, such as stew, rendang, or even appetizing jengkol sambal. For jengkol lovers, this one food offers its own pleasure when consumed.
However, despite its popularity, jengkol also has its own challenges when processed. Jengkol has a strong aroma and hard texture. If not processed properly, jengkol will usually remain tough and smell bad. This certainly reduces the deliciousness of the food.
It does require a special trick to process jengkol. Usually some people will boil it first with spices. Then jengkol will be fried so that the texture is softer and smoother. Although effective, this process can make the use of gas stoves more wasteful.
Instead, you can use a trick shared by YouTube user Daily Dania. In one of the videos uploaded, she admitted to using a special technique to fry jengkol so that the texture is soft and tender even though it is not boiled first. Well, the fried jengkol can be consumed directly or cooked again with various spices.
As reported by BrilioFood from YouTube Daily Dania on Thursday (22/8), the first thing to do is to choose soft jengkol. Soft jengkol is usually older and round or slightly oval in shape. Judging from the skin, jengkol has a shiny brown skin. In addition, the texture of jengkol is also rather soft when pressed even though it is still raw.
photo: YouTube/Daily Dania
Well, after being selected, peel the jengkol and cut it into several pieces. If so, wash it clean under running water. After that, drain and set aside first.
photo: YouTube/Daily Dania
Next, heat enough oil in a frying pan. Then add the jengkol that has been cut into pieces. While frying and stirring, pour a little water into the oil containing the jengkol. This is the key to jengkol being more tender and soft even though it is fried in a short time.
The jengkol that has been fried with the water mixture will become soft. Then if it feels soft, immediately lift and drain. After that, this jengkol can be consumed directly with chili sauce and rice. Or it can also be processed again with various spices.
photo: YouTube/Daily Dania
Basically, adding water when frying jengkol can help make its texture softer because this process is actually similar to the boiling technique in a frying pan. When water is added to the pan when frying jengkol, the water will quickly boil and produce hot steam. This hot steam helps speed up the cooking process of the inside of the jengkol, so that the texture becomes softer.
On the other hand, jengkol has quite tough fibers, especially if the jengkol is still young or not too ripe. When water is added, the heat from the steam helps loosen these fibers, making the jengkol softer. This process is similar to steaming or boiling, but it happens in a pan.