How Long Will Jengkol Boil So That It Is Soft And Doesn't Smell?

Jengkol is a food that has a unique aroma and texture, which is a challenge for anyone who wants to process it. The question is, how long does it take for jengkol to boil so that it is soft and does not smell?

This article will thoroughly explore the ideal duration of boiling jengkol to achieve perfect capableness while minimizing the unpleasant aroma, so that you can enjoy delicious jengkol dishes and not disturbing.

Reporting from the AI Care page, jengkol contains jengkolate acid with varying levels, between 0.3 and 1.3 grams per 100 grams. These amino acids contain sulfur content and can cause increased urine viscosity.

Conditions known as jengkol poisoning or jengkolism do exist, although the exact cause has not been fully identified. The current suspicion leads to toxic effects or individual sensitive reactions to jengkolate acid.

In large quantities, jengkolate acid has the potential to cause acute kidney failure. This happens because of its ability to increase urine viscosity to resemble mud, which can then clog the urinary tract.

Symptoms of jengkol poisoning can vary, including sudden back pain (colic) or pain in the groin area.

In addition, patients may experience pain when urinating, little urine production, urine, diarrhea, and increased blood pressure.

Also read the article that discusses Groups of People Who Are Not Allowed to Eat Jengkol, You Should Be Careful

Symptoms of poisoning can appear within 2 to 12 hours after consuming jengkol excessively, but do not rule out the possibility of appearing until the fourth day.

The best preventive measure to avoid jengkol poisoning is to limit consumption or avoid foods made from jengkol.

In addition, the process of thickening jengkol in boiling water before consumption can also help reduce the risk of poisoning.

Through the Luthfi (@kitchen_luthfi) account, it is known that simple but effective tricks to boil jengkol to make it maximally soft, almost odorless, are even claimed not to leave a trace of the aroma when urinating. The secret lies in a combination of natural ingredients and gas-efficient erosion techniques.

Needed materials:

The crucial first step is to soak jengkol for 1 to 2 nights. Make sure the immersion water is replaced periodically (as often as possible) to help reduce the content of the compound that causes odor in jengkol.

Prepare a pot filled with water, then insert pandan leaves, greeting leaves, and coffee or tea powder. Pandan leaves are believed to neutralize the toxins in jengkol, while coffee or tea powders function effectively in eliminating unpleasant odors. Salam leaves with a strong aroma also contribute to suppressing the smell of jengkol.

After the water boils, put the jengkol in the pot. Boil for only 5 minutes, then turn off the stove fire. Close the pot tightly and let jengkol be submerged in hot water for 30 minutes without opening the lid.

After that, continue boiling jengkol back for 7 minutes. Turn off the fire and keep jengkol inside the pot closed until it is completely cold.

This technique not only helps integrate jengkol evenly but also uses the remaining heat for the maturation process, so it is more gas efficient.

After being cold, clean washing jengkol under running water. The last step is to press jengkol according to taste before being processed into various delicious dishes.

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