Semur jengkol — the MOST POPULAR jengkol preparation — uses the same semur technique as beef (INDO-SEMUR-01): jengkol beans soaked overnight, boiled until tender, then braised in kecap manis, nutmeg, clove, garlic, and shallot. The kecap manis and the warming spices tame the jengkol's aggressive sulphur aroma and transform it into a sweet, savoury, deeply comforting braise.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 10