Entree: Indonesia – Betawi Jakarta – Semur Jengkol (Sweet soy-braised jengkol seeds in a spiced Betawi-style stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) jengkol seeds, peeled and halved
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, thinly sliced (about 90 g)
- 4 cloves garlic, crushed
- 2 red chilies, sliced (about 20 g)
- 2 bay leaves
- 2 whole cloves
- 1/4 tsp (1 g) ground nutmeg
- 1 tsp (2 g) ground coriander
- 4 tbsp (60 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste dissolved in 1 tbsp (15 ml) water
- 1 cup (240 ml) water or light vegetable stock
- 1 tsp (5 g) palm sugar or packed brown sugar
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fried shallots for garnish (optional)
- Steamed rice, to serve

Instructions

1. Rinse jengkol seeds and place in a pot of water. Bring to a boil and simmer 30–45 minutes until tender. Drain, rinse with cold water, peel any remaining skin, and halve if large.
2. Optional step to reduce aroma: lightly crush a few cooked jengkol pieces with the back of a spoon or knife before frying.
3. Heat vegetable oil in a large skillet or wok over medium heat. Add sliced shallots and sauté until soft and translucent, about 4–5 minutes.
4. Add crushed garlic, sliced chilies, cloves, bay leaves, ground nutmeg, and ground coriander; sauté 1–2 minutes until fragrant.
5. Add the cooked jengkol to the pan and stir to coat in the aromatics. Sear for 2–3 minutes to develop slight color.
6. Stir in kecap manis, light soy sauce, tamarind water, palm sugar, and water or stock. Bring to a gentle simmer, reduce heat to low, and cook uncovered 20–30 minutes, stirring occasionally, until sauce is reduced and glossy and flavors have melded.
7. Taste and adjust salt and pepper. If sauce is too thin, increase heat briefly to concentrate; if too sweet, add a splash more tamarind water or a squeeze of lime.
8. Remove bay leaves and whole cloves before serving. Garnish with fried shallots and serve hot with steamed rice.