One of the Indonesian’s favorite fruit is jengkol. Even it has bitter taste and strong aroma, but jengkol is still lovable for some people. This is the most required jengkol recipes which is served best with hot steam rice and steam cassava leaves.
INGREDIENTS:
½ kg jengkol (pick the young one which has green fruit)
3 tbsp kaffir lime juice
250 g red hot chilies, cut into vertically, discard seeds
5 cloves garlic, sliced
10 shallots, sliced
HOW TO MAKE:
1. Place water into a saucepan, boil jengkol until tender. Drain and let it cool. After jengkol is cool, unskinned and crushed. Set aside.
2. Crush red hot chilies, garlic and shallots, set aside.
3. Heat the oil in a wok, fry jengkol for 3 minutes until golden brown. Remove, drain and set aside.
4. Place the crushed chilies, garlic and shallots in a wok with the oil from frying, and stir well until fragrance. Add salt, sugar, and kaffir lime juice, stir and mix.
5. Add jengkol in a wok, mix them together until fragrance and glistens. Remove and place in a plate dish. Ready to serve.
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