Jengkol
Selasa, 25 Maret 2003M
22 Muharram 1424H
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Siang ini saya makan semur jengkol, punya efek bau yang lebih keras daripada pete atau peuteuy dan entah khasiatnya buat tubuh apa. Saya cari-cari di web nggak nemu.
Bagi masyarakat Jawa Barat tentu kenal tanaman jengkol Pithecellobium Jiringa. Jenis ini bukan saja dikenal karena buahnya yang enak disayur tetapi karena kayunya juga baik untuk bahan bangunan dan bahan dasar alat rumah tangga.
Indonesian: Jengkol
Botanical Name: Pithecellobium (reference: Cornubia II) or Pithcolobium (reference: Beknopte Encyclopedie Nederlands-Indie)
Common Name: Ngapi nut
Malaysian: Jering
Seeds are eaten cooked in curries. The are very pungent, the young leaves and flowers are also eaten. Like the Melinjo nut these nuts are sometimes also stamped flat and sun dried and made into a sort of Emping
WARNING!!
If you consume the nuts too much it can cause serious kidney damage
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