Jengkol Bumbu Merah
Kitchenesia.com - There’s always a silver lining in every worst situation possible. When current COVID-19 pandemic limits people's outside activities worldwide, it is time to try something we’re too afraid to let our friends know. I’m talking about eating the most hated food while at the same time being most people’s guilty pleasure: dogfruit.
Dogfruit is a common food in many cuisines of region in Indonesia, especially Betawinese cuisine. But dogfruit dish is always absent in an upscale, traditional hotel and catering buffet for one obvious reason: it has a pungent smell.
Behind this fruit notoriety, there’s a tempting flavor which unfortunately isn’t much explored. Dogfruit is also known for being experimental; mix it with any seasoning and it will be a tasty food nonetheless.
If you want to try dogfruit but don’t know where to start, try the tumis jengkol rica-rica (spicy sautéed dog fruit) recipe below.
Duration: 45 minutes
Yields: 8 servings
8 hard-boiled duck eggs, peeled
250 grams dog fruit, boiled then flattened
1 teaspoon salt
50 ml water
2 tomatoes, chopped
2 teaspoon sweet soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
For eggs seasoning:
500 ml water
1 1/2 teaspoons salt
For sautéed sambal:
1/2 teaspoon shrimp paste, burnt
6 red chilli peppers
7 curly red chilli peppers
4 garlic cloves
8 shallots
1 cm piece of ginger
1. Place all sautéed sambal ingredients in a pestle. Grind into smooth and fine paste. Set aside.
2. Dissolve salt and water in bowl, mix until combined. Add eggs to it and let it season for 5 minutes.
3. Heat vegetable oil in a wok over medium flame. When the oil simmers, add salted eggs (from step 2) and fry until browned.
4. Add tomato and stir until wilted. Add dog fruit and egg, stir for a while. Add sweet soy sauce, salt, and sugar, stir until combined.
5. Pour water steadily and turn down the flame. Keep stirring until the stock is thickened.
6. Serve tumis jengkol rica-rica (spicy sautéed dog fruit) alongside steamed rice.