How To Make Semur Jengkol And Overcome Smell

How To Make Semur Jengkol And Overcome Smell


 Jengkol taste will be very tasty if processed by way of sprinkling, but boiling jengkol it takes a long time to really evenly evenly before then cooked with spice stews.

 While how to boil with guava leaves is one of the tips and tricks simple enough to help eliminate the smell of jengkol, and reduce the content of toxins in jengkol without reducing the characteristics of delicious.

 Although there are ways to cook jengkol without odor, of course after consuming it we also sometimes feel worried about the effects of bad breath and when to urinate. For the lovers or who are used to eating jengkol even often made raw vegetables, it seems not too worrying about the problem smell effect.

 Eating fresh raw cucumber, drinking a lot and brushing your teeth is enough to help mangatasi smell less unpleasant effects after consuming jengkol. The most secure way to cook and eat at home while filling the family vacation time at home.

Materials needed

Materials and spices:
  • 500 grams of jengkol
  • 1 sprig of lemongrass sprinkled
  • 3 cm galangal digeprek
  • 2 orange leaves
  • 1 bay leaf
  • 3 cloves
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper (pepper / legume)
  • 1/2 teaspoon powdered broth
  • 7 tablespoons of sweet soy sauce
  • 350 ml of water for soup
  • Water sufficiently and 16 sheets of guava leaves / klutuk for jengkol stew
  • enough oil to sauté the spices
Puree:
  • 5 candlenuts
  • 8 grains of red onion
  • 3 cloves of garlic
  • 6 large red peppers
HOW TO MAKE A LEGAL JUMP:
  1. Peel the skin jengkol and wash clean, then boiled with enough water with 8 sheets of leaves for 60 minutes. Remove the guava leaves and boil water first, replace with water and 8 pieces of fresh guava leaves then boiled back for 60 minutes until jengkol become tender.
  2. Lift and drain jengkol, then geprek-geprek but do not have too strong just so that the seasoning can be pervasive perfect.
  3. Heat a little oil in a pan, then saute fine spices, orange leaves, bay leaves, cloves, galangal and lemongrass until fragrant. Enter water and jengkolnya and mix well, after boiling give salt, nutmeg, pepper, powdered broth and sweet soy sauce, mix well.
  4. Cook until the sauce thickens and somewhat subside, do not forget to stir occasionally to mature evenly. Remove from the pan then jengkol stew is ready to serve.
  5. Well, where is it? Easy enough to try at home. good luck.

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