Ingredients
- 200 grams jengkol (dogfruit)
- 1 block of tongkol (mackerel tuna), boiled
- 1 teaspoon sweet soy sauce
- Coarsely ground spices:
- 10 red curly chilies
- 3 orange bird’s eye chilies
- 4 shallots
- 2 garlic cloves
- 1/2 tomato
- 1 small piece of ginger (about the size of your pinky finger)
- Salt and sugar to taste
Instructions
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Prepare the Jengkol:
- Soak the jengkol in the water used for the first rinse of rice (at least 1 hour, preferably overnight). This helps to reduce its strong smell.
- Boil the jengkol until tender with 1 teaspoon of coffee. Discard the water and peel off the skins. Lightly smash the jengkol and set aside.
-
Fry the Ingredients:
- Fry the boiled tongkol until golden brown and set aside.
- Fry the jengkol until lightly browned and set aside.
-
Cook the Spices:
- In a frying pan, sauté the coarsely ground spices until fragrant. Add a little water to prevent sticking.
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Combine and Cook:
- Add the fried jengkol and tongkol to the pan. Mix well and cook until everything is well combined and heated through. Adjust the seasoning with salt and sugar to taste.
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Serve:
- Serve hot with steamed rice.
Notes
This Indonesian dish pairs the unique flavor of jengkol with the savory taste of fried tongkol, all brought together with a spicy balado sauce. The preparation of jengkol by soaking and boiling helps to reduce its strong smell, making it more palatable. Enjoy this flavorful dish as a main course, perfect for a hearty meal.
Nutritional Information (per serving):
- Calories: 300
- Protein: 20g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 5g
- Sodium: 400mg
Cooking Time:
- Preparation: 10 minutes
- Cooking: 30 minutes
- Total: 40 minutes
Enjoy exploring this delightful recipe, bringing a touch of Indonesian cuisine to your kitchen. Happy cooking!