//]]> Recipe of Award-winning Semur Jengkol Khas Betawi | All Time Recipes

05/01/2021 21:58

Recipe of Award-winning Semur Jengkol Khas Betawi

by Linnie Ramsey

Semur Jengkol Khas Betawi
Semur Jengkol Khas Betawi

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, semur jengkol khas betawi. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Semur Jengkol Khas Betawi is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Semur Jengkol Khas Betawi is something that I’ve loved my whole life. They are fine and they look fantastic.

Semur jengkol adalah makanan khas Betawi yang biasanya dijadikan lauk pendamping nasi uduk. Pada resep ini, jengkol diolah hingga lembut. KOMPAS.com - Semur jengkol adalah makanan khas Betawi yang perlu bumbu dan cara mengolah yang tepat untuk menghasilkan masakan nan lezat. Semur Jengkol adalah makanan khas Betawi asli, dimana buah jengkol di proses sedemikian rupa dengan cara disemur.

To get started with this particular recipe, we must prepare a few components. You can cook semur jengkol khas betawi using 24 ingredients and 4 steps. Here is how you cook that.

 

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The ingredients needed to make Semur Jengkol Khas Betawi:
  1. Take Bahan Rebusan Jengkol
  2. Take 500 gr jengkol
  3. Prepare 10 lembar daun jambu
  4. Prepare 10 lembar daun salam
  5. Get 10 lembar daun jeruk
  6. Make ready Bumbu Halus
  7. Make ready 5 buah cabai merah keriting
  8. Take 30 buah cabai rawit merah
  9. Make ready 7 siung bawang merah
  10. Make ready 5 siung bawang putih
  11. Prepare 5 butir kemiri
  12. Get 1 sdt biji pala
  13. Make ready 1/2 sdt ketumbar bubuk
  14. Make ready 1/2 sdt merica bubuk
  15. Prepare Bumbu Dapur
  16. Prepare 3 lembar daun salam
  17. Prepare 1 batang sereh (geprek)
  18. Make ready 1 ruas lengkuas (geprek)
  19. Make ready 2 sdt kaldu jamur
  20. Get 2 sdt santan kara
  21. Make ready 1/2 sdt garam
  22. Prepare 1/2 sdt gula
  23. Get 7 sdm kecp bangau
  24. Make ready 300 ml air

Agar bau jengkol berkurang, anda dapat merendam jengkol di air kapur terlebih dahulu dan merebusnya dengan daun jeruk. Masakan khas betawi yang selalu menemani nasi uduk, semur jengkol khas betawi dibuat dengan proses yang lumayan panjang, tak diragukan lagi soal rasanya. Dodol betawi menjadi makanan khas Betawi yang paling diburu oleh mereka yang tak tinggal di Jakarta, biasanya para pekerja yang Disadur dari Jakarta Kita, semur jengkol merupakan makanan yang terinspirasi dari pengaruh budaya luar, yakni budaya Eropa, Timur Tengah, India, dan Cina. Kedua jenis semur jengkol tersebut memiliki perbedaan pada bumbunya sehingga menghasilkan cita rasa yang khas.


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Instructions to make Semur Jengkol Khas Betawi:
  1. Didihkan air dalam wadah, kemudian masukkan jengkol, daun salam, daun jeruk, dan daun jambu biji, rebus hingga 30 menit. Angkat lalu tiriskan. (tips : rebus jengkol dengan daun tersebut dapat meminimalisir aroma khas jengkol)
  2. Geprek atau pipihkan jengkol menggunakan ulekan.
  3. Haluskan bumbu cabai, bamer, baput, kemiri, merica, ketumbar, biji pala, serai, daun salam, lalu tumis hingga matang dan masukkan jengkol yang telah dipipihkan. Tambahkan air, kecap, kaldu jamur, gula, Aduk rata hingga air menyerap lalu koreksi rasa. angkat lalu sajikan
  4. Siap disantap dengan nasi hangat

Dodol betawi menjadi makanan khas Betawi yang paling diburu oleh mereka yang tak tinggal di Jakarta, biasanya para pekerja yang Disadur dari Jakarta Kita, semur jengkol merupakan makanan yang terinspirasi dari pengaruh budaya luar, yakni budaya Eropa, Timur Tengah, India, dan Cina. Kedua jenis semur jengkol tersebut memiliki perbedaan pada bumbunya sehingga menghasilkan cita rasa yang khas. Yang pertama akan kita bahas adalah cara membuat semur jengkol Betawi. Semur jengkol ini sangat terkenal dengan aroma pedasnya yang menggugah selera. Bumbu khas semur adalah kecap manis yang dipadukan dengan aneka bumbu dan rempah lainnya, sehingga kuah kental semur berwarna coklat pekat.

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