Jingkol is a delicious dish and can whet the appetite of its fans. Moreover, if cooked well, it will have a very soft texture and have no smell at all. In fact, there are many ways to cook jingkol. One of them is the Jingkul palado recipe.
What’s special about jengkol balado is that it has a spicy and delicious taste that can be adjusted to suit your taste. So it is very suitable when served with warm rice. To give the dish more taste, quite a few people get creative by adding additional ingredients, such as anchovies, squid, etc.
A collection of Jengkol Balado recipes guaranteed to get you addicted
Need inspiration to cook jengkol balado? Some of the recipes below can be used as references:
1. Spicy Jingkul Palado
For lovers of spicy dishes, this recipe is highly recommended. Moreover, the spice is not difficult to find. To add a fresh taste, you can add tomatoes.
the required materials:
- 250 grams of old gingerkol.
- 7 red hot peppers.
- 2 cloves of garlic.
- 2 green onions.
- 1 small tomato.
- Brown sugar to taste.
- Salt to taste.
- Flavor (optional).
Cooking guide:
- Peel the ginkgool and cut it into several pieces or adjust to taste.
- Fry the ginkhol in hot oil over low heat until fragrant, then drain.
- Mix the spices (red pepper, garlic, shallots, and tomatoes).
- Fry the ground spices until fragrant, then add salt, brown sugar and spices.
- Add the ginkhol and stir until evenly mixed.
- Transfer the jengkol balado to a plate.
- Now your spicy jengkol balado is ready to eat.
2. Jingkol palado padang
The jengkol balado dish is very popular in the Minang community. In fact, it is often featured in typical Padang restaurants. Unfortunately, not all padang restaurants or stalls sell jingkul palado menus. As a solution, you can make it yourself at home. Moreover, the recipe and cooking method are very easy.
the required materials:
- 500 grams of gengkol.
- 50 grams of curly red hot pepper.
- 50 grams of hot pepper.
- 50 grams of tomatoes.
- 5 cloves of red onion.
- 1 handful of lemon leaves.
- Sugar according to taste.
- Salt to taste.
- Sufficient amount of shrimp paste.
- Sufficient amount of cooking oil.
Cooking guide:
- Boil the ginkole with the peel and lemon leaves in boiling water for 30 minutes or until tender.
- Filter the gingerol, then discard the skin. Next, crush the ginkgool with a pestle until it is flat.
- Prepare a frying pan and add enough cooking oil.
- Fry the gingerkol over medium heat while continuing to stir.
- Once fragrant, immediately remove from heat and drain.
- Mix the ingredients, hot pepper, onion, tomato and salt.
- Fry the ground spices until fragrant, then add the ginkgool.
- Mix well.
- Remove the palado jingkul and place it in the prepared container.
- Jengkol Balado Padang is ready to be enjoyed.
3. Jingkol Terry Balado
Who would have thought that jingkul would be so good with anchovies? The distinct taste of jungkol combined with the salty taste of anchovies and the aroma of seafood are guaranteed to make the dish even more delicious. A simple recipe for homemade jengkol balado anchovies can be found below.
the required materials:
- 250 grams of peeled ginger.
- 1 ounce of any type of anchovy.
- 50 grams of curly chili pepper.
- 5 cayenne pepper.
- 30 grams of tomatoes.
- 4 red onions.
- 2 cloves of garlic.
- 2 lemongrass stalks.
- 2 bay leaves.
- Enough salt, sugar, flavors and cooking oil.
Cooking guide:
- Cut the ginkgo into thin slices, then wash and drain it.
- Puree ingredients, such as chili peppers and onions, as well as tomatoes. Meanwhile, just crush the lemongrass.
- Wash the anchovies, then drain them.
- Heat the oil, then fry the ginkgool until half cooked.
- Next, fry the anchovies until fragrant or brown, then drain.
- Sauté the ground spices with lemongrass and ground bay leaves.
- Once you can smell the fragrant spices, add the ginkgoole and anchovies.
- Add salt and spices.
- Stir briefly until smooth, then transfer to a plate or bowl.
4. Typical Betawi Jingkul Palado
It is known that jengkol is one of the staple menus of the Betawi people. The way it is served also varies, from turning it into fresh vegetables to cooking pallado. The Betawi method of cooking gincol is unique because it uses a tamarind water solution.
the required materials:
- 300 grams of gingerol (soaked overnight).
- 30 ml of tamarind solution.
- 3 lemon leaves.
- 3 bay leaves.
- 1 tablespoon salt.
- 1 teaspoon granulated sugar.
- 1 teaspoon ground pepper.
- 1 teaspoon flavor.
- Sufficient amount of cooking oil.
Ground spices:
- 50 grams of large red hot pepper.
- 25 grams of hot pepper.
- 5 red hot peppers.
- 5 cloves of red onion.
- 3 cloves of garlic.
- 1 large tomato.
- 50 ml boiling water.
Cooking guide:
- Boil the gingerol with lemon leaves and bay leaves until soft.
- Soak the ginkgool in cold water, then peel it and cut it into 3 parts or crush it but not crush it, then set it aside.
- Fry the ginkhol pieces until half cooked, then drain.
- Next, fry the ground spices until fragrant.
- Add other ingredients, such as pepper, spices, and salt.
- Taste correction.
- Enter gincol.
- Add the tamarind water solution.
- Stir until the water reduces.
- Transfer it to a bowl and your Betawi Gengkul Belado is ready to serve.
5. Gingkul squid palado
Squid jengkol balado recipe is a must try for lovers of this type of fruit. By adding salted squid, the jingkul dish becomes even more delicious.
Aside from the relative ease of obtaining the required ingredients, cooking this dish only takes about 15 minutes. Meanwhile, the recipe below can serve 1-3 people.
the required materials:
- 200 grams of gingerol (boiled).
- 50 grams of salted squid (boiled).
- 50 grams of curly red hot pepper.
- 10 red hot peppers.
- 1 medium tomato.
- 3 cloves of red onion.
- 2 cloves of garlic.
- Mushroom broth, salt, sugar and a sufficient amount of cooking oil.
Cooking guide:
- Cut the boiled ginkgool into several pieces.
- Boil the salted squid, clean with cold water, drain, then cut as desired.
- Mash chili peppers, garlic, shallots and tomatoes.
- Heat oil in a frying pan, then fry the half-cooked ginkole and squid.
- Next, filter the squid and gingerol.
- Fry the spices until they wilt.
- Add main ingredients, fried jengkol and squid.
- Add ground spices, such as salt, sugar and broth.
- Stir well and adjust the taste.
- If all is well, you can turn off the stove immediately.
- Place the dish in the container provided.
- Squid palado jingkul is ready to eat with warm white rice.
Bored with the same jengkol menu? The above jengkol balado recipe collection is a must have. Aside from being easy and practical to cook, the texture of the gingerkol will also be softer and definitely will not have any odor. In fact, even those who don’t like jingkol are guaranteed to enjoy this dish.