Betawi Stewed Jengkol Beans (betawi Semur Jengkol)
Betawi Stewed Jengkol Beans (Betawi Semur Jengkol) is a traditional dish from the Betawi cuisine, known for its rich and flavorful stew. Jengkol beans, also known as dogfruit, are the star ingredient in this dish, cooked in a delicious blend of spices and herbs.
Ingredients
- 500g jengkol beans
- 3 shallots, sliced
- 4 cloves garlic, minced
- 2 tomatoes, diced
- 3 red chilies, sliced
- 2 bay leaves
- 1 lemongrass stalk, bruised
- 1 tsp tamarind paste
- 1 Tbsp sweet soy sauce
- 1 Tbsp palm sugar
- Salt to taste
- Water
Instructions
- Boil the jengkol beans for 15 minutes, then drain and peel off the skins.
- Heat some oil in a pan and sauté the shallots and garlic until fragrant.
- Add the tomatoes, red chilies, bay leaves, and lemongrass. Cook until the tomatoes are soft.
- Stir in the tamarind paste, sweet soy sauce, palm sugar, and salt.
- Add the peeled jengkol beans and enough water to cover the beans.
- Simmer for 1 hour, or until the beans are tender and the flavors have melded together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Pan Knife Cutting board Pot
Tools
Serving spoon Ladle
Serving suggestions
Serve the Betawi Stewed Jengkol Beans with steamed rice and a side of pickles for a complete meal.
Tips & tricks
Be sure to thoroughly boil and peel the jengkol beans to remove any bitterness before cooking.
Cost
$10