Jengkol (Archidendron pauciflorum) — the second "stink bean" in Indonesian cuisine (after petai — INDO-SUNDA-01). Jengkol is a large, flat, disc-shaped bean that produces an even MORE pungent odour than petai — it affects body odour and breath for 24-72 hours after consumption. The smell is sulphurous and aggressive. Despite this (or because of it — flavour preferences are cultural), jengkol is enormously popular in Sundanese and Javanese cooking. The most famous preparation: **semur jengkol** — jengkol braised in the same kecap manis-nutmeg sauce as beef semur (INDO-SEMUR-01).
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6