Emping Jengkol is chips that made of jengkol.
The fruit of a big tre in a hard shell.
This jengkol can be frying, make a stew or iven eat it in a raw.
What I want to share here is how to make it from still in a nutshell to become chips that feel great than everybody want to bite it untill it least.
The process are like this :
- Open the shell
- Boil it for about four hours
- open the skin until get clear ivory and little beet green color
- Pound it carefully within flat stone and a little stone to make it thinner and round.
- Peel carefully using thin bamboo scalpel.
- Put it in wooven bamboo platform
- dry it in the sun for about two hours.
- the dry jengkol chips then fry it in palm oil.
- Ready to serve.
Just becarefull because jengkol bean are mildly toxic do to the presence of jengkol acid, an amino acid.
Jengkol been poisoning or jengkolen.
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Pound it carefull and peel from the stone and put on the woven bamboo platform.
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Ready to serve.