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.

Betawi Stewed Jengkol Beans (betawi Semur Jengkol)

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

  1. Boil the jengkol beans for 15 minutes, then drain and peel off the skins.
  2. Heat some oil in a pan and sauté the shallots and garlic until fragrant.
  3. Add the tomatoes, red chilies, bay leaves, and lemongrass. Cook until the tomatoes are soft.
  4. Stir in the tamarind paste, sweet soy sauce, palm sugar, and salt.
  5. Add the peeled jengkol beans and enough water to cover the beans.
  6. 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