Jengkol Balado

Background and History

Jengkol Balado is a traditional Indonesian dish known for its bold flavors and aromatic spices. Made primarily with jengkol, a type of bean native to Southeast Asia, this dish holds a special place in Indonesian cuisine. Jengkol is notorious for its distinct smell, which can be off-putting to some, but is cherished by those who enjoy its unique taste. The term "balado" refers to a spicy chili-based sauce that originates from the Minangkabau ethnic group in West Sumatra. Over the years, Jengkol Balado has become a popular dish across the Indonesian archipelago, often served as a side dish with rice.

Ingredients

• Jengkol - 500 grams
• Red chili - 10 pieces
• Shallots - 6 pieces
• Garlic - 4 cloves
• Tomato - 2 medium-sized
• Salt - to taste
• Sugar - 1 teaspoon
• Cooking oil - 3 tablespoons
• Lime leaves - 4 leaves
• Lemongrass - 1 stalk, bruised
• Bay leaves - 2 leaves

Preparation

Preparing the Jengkol

Before you start the cooking process, it’s important to prepare the jengkol properly to reduce its potent smell and to achieve the right texture. Start by cleaning the jengkol under running water to remove any dirt. Place the jengkol in a pot and cover it with water. Bring to a boil and let it simmer for about 15 to 20 minutes. Once it has softened, drain the water and let it cool. Using a knife, carefully peel off the outer skin of the jengkol.

Preparing the Balado Sauce

In a blender or a food processor, combine the red chili, shallots, garlic, and tomato. Blend until you achieve a coarse paste. This paste will form the base of the balado sauce.

Cooking Process

1. Heat the cooking oil in a wok or a large pan over medium heat.
2. Add the spice paste to the pan and sauté for about 5 minutes until the mixture is fragrant and the oil starts to separate from the spices.
3. Add the lime leaves, lemongrass, and bay leaves to the pan. Continue to sauté for another 2 minutes.
4. Introduce the peeled jengkol to the pan. Make sure the jengkol is thoroughly coated with the balado sauce.
5. Season with salt and sugar to taste. Stir well to ensure even seasoning.
6. Reduce the heat to a simmer and let the dish cook for another 10 minutes. This allows the jengkol to absorb the flavors of the sauce.
7. Once the sauce has slightly thickened and clings to the jengkol, remove the pan from the heat.

Serving Jengkol Balado

Jengkol Balado is best enjoyed with a serving of steamed white rice. Its bold and spicy flavors complement the mild taste of the rice, creating a balanced and satisfying meal. You can also serve it alongside other traditional Indonesian dishes such as fried tempeh or grilled chicken. For a complete dining experience, consider garnishing the dish with fresh cucumber slices or a side of sambal for added heat.

Whether enjoyed as a main dish or as part of a larger meal, Jengkol Balado is sure to leave a lasting impression with its exquisite blend of spices and unmistakable aroma. Remember to savor the meal at a leisurely pace, as its complex flavors are best appreciated bite by bite. For those new to the dish, be prepared for its strong aftertaste, which is all part of the authentic Jengkol Balado experience.