Sweet and Spicy Jengkol with Tofu
Ingredients:
- 20 pieces of jengkol (Indonesian fruit)
- 6 pieces of firm tofu, cut into cubes
- Spice Paste:
- 7 red chilies
- 20 bird’s eye chilies
- 6 shallots
- 2 cloves of garlic
- A small piece of ginger
- 3 cups water (for boiling jengkol)
- 1 sachet kecap (sweet soy sauce)
- A small amount of palm sugar
- 2 teaspoons salt
- 1 teaspoon savory seasoning (Rayko)
Instructions:
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Prepare the Jengkol:
- Cut each jengkol into halves and rinse them thoroughly.
- Place the jengkol halves in a pot with 3 cups of water. Bring to a boil and simmer for about 30 minutes, until tender.
- Once cooked, drain the jengkol and lightly pound each piece using a mortar and pestle or a similar tool to flatten slightly. Set aside.
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Fry the Tofu:
- While the jengkol is cooking, heat oil in a pan over medium heat.
- Fry the cubed tofu until golden brown and crispy. Remove from the pan and set aside on paper towels to drain excess oil.
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Prepare the Spice Paste:
- Blend the red chilies, bird’s eye chilies, shallots, garlic, and ginger into a smooth paste.
- Heat a little oil in a pan over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and slightly caramelized.
- Stir in the palm sugar, salt, and Rayko. Cook until the sugar is dissolved and the mixture is well combined.
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Combine Ingredients:
- Pour 1 cup of water into the pan with the spice paste. Stir to combine and bring to a simmer.
- Add the pounded jengkol to the pan, stirring well to coat with the spice paste.
- Add the fried tofu and gently mix everything together. Allow the mixture to simmer for about 1/2 minute to allow the flavors to meld.
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Serve:
- Transfer the sweet and spicy jengkol and tofu to a serving dish. Enjoy hot as a flavorful side dish or main course.
This Indonesian-inspired recipe combines the unique taste of jengkol with the savory crunch of fried tofu, all enveloped in a rich, spicy, and sweet sauce. Perfect for those who enjoy bold flavors and exotic ingredients!
