Semur Jengkol: Jengkol Stew
Jengcabbage (dogfruit) slow-braised in a sweet, dark soy sauce-based gravy with warm spices. A polarizing dish — beloved by fans for its unique, pungent flavor.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 300 g dogfruit, boiled and pounded
- 3 tbsp sweet soy sauce
- 3 shallots, sliced
- 2 garlic cloves, minced
- 1 cm nutmeg, grated
- 2 cloves
- 1 cinnamon stick
- 200 ml water
- 1 tbsp cooking oil
- Salt and sugar
👨🍳 Instructions
- Boil jengcabbage until tender. Pound lightly to flatten.
- Heat oil and sauté shallots and garlic.
- Add jengcabbage and stir.
- Pour in sweet soy sauce and water.
- Add nutmeg, cloves, and cinnamon.
- Braise on low heat until sauce thickens.
- Season with salt and sugar.
- Serve with steamed rice.
❓Frequently Asked Questions
What is Semur Jengkol: Jengkol Stew?
Jengcabbage (dogfruit) slow-braised in a sweet, dark soy sauce-based gravy with warm spices. A polarizing dish — beloved by fans for its unique, pungent flavor.
Where does Semur Jengkol: Jengkol Stew come from?
Semur Jengkol: Jengkol Stew originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Semur Jengkol: Jengkol Stew difficult to make?
Semur Jengkol: Jengkol Stew requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Semur Jengkol: Jengkol Stew?
Store leftover Semur Jengkol: Jengkol Stew in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.