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## Chef's notes Dare to taste the bold? One bite of Jengkol Balado and you’ll be hooked Spicy Jengkol Balado - Betawi Style A traditional dish from Betawi (Jakarta), Jengkol Balado is nutty bold and aromatic delicacy made with jengkol beans. This version uses thinly sliced jengkol for a delightful texture. Serve it with a plate of steamed fragrant white rice and a side of crunchy cucumber for a complete meal that satisfies on every level. ## Details - 🍳 Cook time: 40 min - 🍽️ Servings: 2 ## Ingredients - Jengkol 250 grams - Chilli 100 grams - Shallot 5 cloves - Garlic 2 cloves - Tomato 1 clove (small) - Bay leaves 2 - Galangal 2cm. Bruished - Veggie oil 20ml or 4 tsp - Seasoning ## Directions 1. Prepare the Jengkol Wash the jengkol thoroughly and slice it thinly. Boil the slices in water with the bay leaves for 10–15 minutes to soften and reduce their strong odour. Drain and set aside. 2. Make the Balado Paste. Blend chillies, shallots, garlic, candlenut and tomatoes into a slightly coarse paste using a blender 3. Heat oil in a pan and sauté the balado paste until fragrant and the oil starts to separate. Add the galangal, bay leaves, salt, sugar, and seasoning. Stir well 4. Add jengkol to the pan. Mix until jengkol are fully coated in the balado paste. 5. If the mixture seems too dry, add a splash of water and let it simmer on low heat to allow the flavours to infuse. 6. Taste the dish and adjust the seasoning with more salt or sugar if needed. 7. Remove from heat and serve hot with steamed rice.