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Brilio.net - Jengkol is one of the favorite foods in Indonesia, even though it has a distinctive and pungent aroma. With the right processing using various spices such as balado, semur sambal, and green chili, jengkol can produce a delicious taste. The uniqueness of jengkol lies not only in its delicious taste, but also its soft texture when processed properly.
The soft texture of jengkol is influenced by several important factors in the processing process. Selecting quality jengkol is the first step that determines the final result of the dish. Quality raw materials will be easier to become soft when processed.
The boiling stage is a crucial process in processing jengkol before being mixed with spices. The conventional boiling process takes quite a long time, ranging from 30 to 60 minutes. However, there is actually a way that can shorten the boiling time of jengkol.
One of the YouTube netizens named Delmia once shared her tutorial. Through an upload on YouTube Delmia cooking, she revealed how to boil jengkol in just 5 minutes.
As reported by BrilioFood on Wednesday (30/10), there are no special ingredients or tools that need to be prepared. In the video, he only uses a regular pan. Not a pressure cooker that is often used to soften food ingredients. Even so, jengkol can be softened quickly, so it still saves gas.
photo: YouTube/Delmia cooking
First, soak the jengkol in clean water overnight. Once done, drain the jengkol. After that, pour the water into a pan and cook until it really boils.
photo: YouTube/Delmia cooking
When the water is boiling, put the jengkol in the pan. If you want the smell to disappear, you can add spices, such as ginger, bay leaves, lemongrass, or guava leaves. In addition to spices, you can also use coffee grounds to eliminate the smell of jengkol.
These spices and additional ingredients can be put into the pan together with the jengkol. After that, boil the jengkol for 5 minutes, starting from when the water has boiled again. At this stage, make sure the pan is tightly closed so that the boiling process can be more optimal.
photo: YouTube/Delmia cooking
After 5 minutes, turn off the stove. Then let it sit for 1 hour with the pan still covered. The remaining heat in the pan will make the jengkol soft slowly.
photo: YouTube/Delmia cooking
Once done, open the pan and drain the jengkol. In the video, the skin of the boiled jengkol appears to have peeled off by itself. This indicates that the texture of the jengkol is perfectly soft.
In addition to the above method, you can also boil jengkol using the 5-30-7 method to save gas. The method is to boil jengkol for 5 minutes (counting from when the water boils). Then let it sit for 30 minutes. After that, boil again for 7 minutes. During the boiling stage, make sure the pan used is closed, okay.
If you boil it with coffee powder, make sure to wash the jengkol thoroughly before cooking it. Now, the soft jengkol can be processed directly into various menus. With a soft texture, of course jengkol will be easier to process and delicious to eat.
(brl/psa)
