How to Boil Jengkol Soft and Odorless in 30 Minutes with 2 Magical Ingredients

Kapanlagi.com - Jengkol, this unique dish indeed has many fans, but the processing often becomes a challenge in itself. Its chewy texture can make it difficult to chew if not processed correctly. Not to mention, its distinctive sharp aroma can often reduce appetite. Many people choose a pressure cooker to speed up the boiling process, but not everyone has that tool at home.

However, don’t worry! There is a simple way to make jengkol soft and odorless without needing to soak it first. By adding ingredients like coffee and bay leaves, and applying the right boiling technique, jengkol can be processed more efficiently, saving gas, and of course, still delicious.

Summarized by Kapanlagi, Tuesday (18/03/2025) from various sources, this article will thoroughly discuss various effective methods to process jengkol for optimal results. Ready to explore the steps? Let’s check it out together!

1. Why Jengkol Must Be Processed with Special Techniques?

Jengkol, the famous legume, often remains hard even after being boiled for a long time. This is due to its high fiber content, which requires special tricks to soften it perfectly. Additionally, if not processed properly, the aroma of jengkol can become increasingly pungent and spoil the appetite. Therefore, choosing the right boiling method is very important to achieve the best results. With the correct technique, cooking time can be shortened and the flavor of jengkol will be even more tempting, ready to delight the palate when served!

2. Tricks to Boil Jengkol Without a Pressure Cooker, Still Tender and Gas Efficient

The method of boiling jengkol without a pressure cooker offers undeniable advantages, especially in terms of gas efficiency and time. With this simple yet effective technique, you can boil jengkol in just 30 minutes, much faster than the conventional method which can take over an hour. By following the right steps, you will soon enjoy tender and delicious jengkol without having to wait long.

3. The Secret of Coffee Additives and Bay Leaves

Illustration of boiling jengkol (Image by Yu Sitie Channel on YouTube)

Coffee turns out to be not just a loyal companion while relaxing, but also a champion in overcoming the sharp smell of jengkol! Just add a tablespoon of ground coffee while boiling jengkol, and experience its magic in neutralizing the strong aroma that often bothers. Not only that, bay leaves also play a role as a perfect complement, enhancing the fragrance and speeding up the softening process of jengkol. This magical combination of coffee and bay leaves will make your jengkol not only tender but also tantalizing with a more delicious aroma.

4. First Boiling of Jengkol for Quick Softening

Illustration of boiling jengkol (Image by Yu Sitie Channel on YouTube)

The first step, boil the jengkol that has been thoroughly washed, along with a touch of coffee and the enticing aroma of bay leaves. Place the jengkol in a pot of boiling water, then tightly cover the pot to ensure the hot steam works effectively to soften the jengkol in about 15 minutes. After the perfect boiling process, drain the jengkol and rinse under running water to remove any remaining coffee residue, ready to be served with an unforgettable taste!

5. How to Clean Jengkol After Boiling

After going through the first boiling stage, don't forget to rinse the jengkol! This step is crucial as it can remove any remaining coffee residue and reduce any lingering odor. Once the jengkol is clean, the skin also needs to be peeled before proceeding to the next boiling stage. By following these steps, you ensure that the jengkol produced is completely free from unpleasant smells, making it ready to be processed into a delicious and appetizing dish.

6. Second Boiling, Maximizing Odor Elimination

In the second boiling stage, make sure to use fresh water so that the jengkol is completely free from any disturbing odors. Add a few bay leaves to give a touch of enticing aroma during the boiling process. Let the jengkol boil for about 15 minutes with the pot tightly covered, ensuring that each piece cooks evenly and becomes softer. As an extra tip, feel free to sprinkle a little vinegar or lime juice—this will enhance the effectiveness of odor removal and make the jengkol more delicious!

7. Peeling Jengkol, The Key to Clean and Odor-Free Jengkol

After boiling, the next step that should not be missed is peeling the jengkol skin to reduce the unpleasant aroma. Leftover jengkol skin can hold a disturbing smell. Don't worry, the peeling process is very easy; just use a knife to facilitate this process, but be careful to keep the jengkol's texture intact. By peeling the skin, you will get cleaner jengkol ready to be processed into various delicious dishes!

8. Processing Boiled Jengkol into Delicious Dishes

Once the jengkol is boiled and cleaned, it's time to get creative with appetizing dishes! You can add various favorite spices, from spicy sambal, richly spiced rendang, to tempting sweet stew. Cooking techniques like stir-frying or frying will further enhance the flavor of the jengkol you prepare. The jengkol menu options are also very diverse, so just adjust it to the taste of your beloved family. This way, you can enjoy tender, odor-free jengkol and save gas without the hassle of using a pressure cooker. Come on, try this trick at home and savor the deliciousness!

(kpl/khs)