Why I Love This Stinky Stinky Bean (JENGKOL review)

[@wpc456cpw]

Btw it’s the other way around, “tua” means old and “muda” means young 😊

[@Itz.crossery]

As a Malaysian myself, I can confirm

[@KalinkaChan]

as a jengkol, I can confirm this

[@hgmrick]

Jared I think you overcooked the ripe one and ate the unripe one raw 😂

[@SweetBeanz]

I hate jenkol, Idk how my father eat it raw(ofcourse with rice lahh) like 5 beans during lunch ughhh so stimky.😂

[@ChadGardenSinLA]

Same thing in Kapampangan 👍

[@laneyghere8416]

“Why I love this stinky stinky bean” is me explaining my love for my cat to absolutely anyone

[@Ilikebeenz123]

“Vendors selling… stinky beans” this made me laugh way more than it should 😂

[@lylelaney8270]

Actually people do eat it raw straight from the shell with sambal or fermented krill or fermented anchovies sauce. Usually the young ones (muda) because the texture is softer and the taste is milder compared to the mature ones (tua). The mature ones usually they would cover it under soil until it germinates (not everybody does this) and they would use it in dishes usually sambal or sometimes coconut cream based stew.

[@cp1236]

I found these in a night market in Phuket Town a few years ago. I had no idea what they were, I asked the vendor if I could try it and she let me and it tasted like green nothing. Until your video I still didn't know what they were. I still have the photo I took of them so I found it to compare and they are one and the same. Thanks for all your research and hard work in making these videos as I am as fascinated as you are with trying different fruits. This was so great!

[@WeirdExplorer]

glad to help solve the mystery 😄

[@notmyworld44]

No phony here! I love this guy's totally candid and honest comments.

[@Alina-ws6ob]

So glad to see they put the price next to the produce. Many of these markets don’t. And when they see that you’re a foreigner they quote you a higher price.

[@thexbigxgreen]

Your cat is such a sweetie pie 😍

[@wertdas4529]

There's another form of jering/jengkol, thats called jering semai. Its when you bury them until they sprouted

[@eswaribalan164]

Fantastic info Wert.

[@nonienandya6585]

My mom is ER doctor and.. She often get patients that gets renal /kidney failure bc of jengkol. The opposite if you eat petai, it's good for your kidneys. Still, eats moderate.

[@bcatbb2896]

omg, i love tha transition mosic you used. it reminds me of the Good Eats from the early 2000's and other great shows i used to love

[@WeirdExplorer]

good eats is the best!

[@robsonwilianwinchester9726]

​@@WeirdExplorer try yerba mate 🧉 or in Portuguese erva 🌿 mate is very common in Rio grande do Sul ⬇️ State and Paraná and Santa Catarina state's too also fews gauchos communities around Brazil too drink it. And you can find it in neighbors countries like Argentina Uruguay and Paraguay too is very important in gauchos culture is like cowboy 🤠 from southern America's 🌎 in pampas grasslands yeah pampas grass come from here!!! The mate 🧉 also called chimarrão in Portuguese chimarron in Spanish is native tree used as energy drink by the natives Guarani tribes before the Portuguese and Spanish colonization of America's 🌎 (is very interesting 🤔 how we Americans have a common history during and after colonial times!!!) Mate tea are prepared using mortar and is used in environment temperature 🌡️ in a cabaza recipient to drink (is like a pumpkin used for mate is this (🧉 ) image!!! ) Now with European influence in it is mostly drink with hot water so is a infusion like coffee ☕ (ironic 😹 coffee is also from non European too and the Dutch basically created the coffee ☕ we know today!!! Coffee are prepared differently too is less useful to extract caffeine in it so are less energetic and is less bitter bacause of lack of use of hot water 💦 the hot water help the infusion of the beans) similarly in chimarrão European used hot water instead of normal temperature water too help extract caffeine besides caffeine is very little in ilex paraguensis is like green tea also little caffeine too . This ilex paraguensis like the name say is from ilex family or holy family so is similar to us species of holys some can be make into tea 🍵 too so is good in future you Jared should try too and don't forget the us more common yerba called yerba Santa from California area also used by natives before the Spanish conquest of California and independence of California as Mexico state and the Mexican American war and briefly lived republic of California and to territory and State after gold rush era's!!!

[@wiseSYW]

even some indonesians/malaysians that loves durian (like me) can't stand the smell of these! huge respect!

[@ZeroDarkness-]

True... people that say durian is the worst definitely never eat or smell this fruit Especially the effect after eating that which make breath had bad smells and urine smells stinky

[@aimeem]

Imagine how bad noni must be lol

[@notmyworld44]

Hold your nose and taste the durian! It's sweet and creamy like no other fruit I know of. Stop being such a weenie!

[@notmyworld44]

@@aimeem Noni tastes exactly like vomit. I'm not joking.

[@notmyworld44]

@@ZeroDarkness- Durian smells exactly like a decomposing onion, but if you can ignore that it almost tastes like ice cream. Stop being such a weenie!

[@applegal3058]

This just goes to show that if there's something that could be eaten, then people will find a way to eat it. Cooking things to make them safe or palatable is interesting science. So is the variety of tastes among people. 😊

[@chrissonnenschein6634]

It is called survival at very worst case. Short if that, not all too long ago there wasn’t grocery stores or even imported foods fir the most part, so what did we actually throughout the year? Try comparing the original Larousse Gastronomique for French cuisine that not describes native plants used historically and hiw to prepare them. Over 20 named cultivars of Dandelion for example - all eaten differently. Compared to any british book where do they not only not know all the native plants used for food before industrialisation, but also lost virtually all knowledge how to prepare them to eat. East Asia and Siberia also eat poisonous plants by variously consuming clays and/or ashes along with. Some plants are even parboiled with baking soda first before boiling/cooking (various fern species).

[@applegal3058]

@@chrissonnenschein6634 oh yes, it's definitely necessity that bore our cooking techniques to make things more palatable and edible.

[@sdfkjgh]

​@@chrissonnenschein6634: Reminds me of when my aunt took me to Australia & New Zealand. We visited Tjapukai Aboriginal Cultural Park, where we learned about a particular seed from which they make bread. Sounds easy? Nah. The seed is _highly_ toxic, and must go through a _LOOOOOOONG,_ involved process to make it edible: First, you gotta find an empty shell of a certain species of native snail. Take the shell, and grind it, just a few millimeters back of the shell's lip, all the way through against a rock. You now have a peeler. Take your peeler and peel the seed (which is about the size of a full-grown man's fist) into strips, then lay those strips out in a woven basket, and pound the shit out of them with a rock, then chuck the basket and the paste into a fast-moving river for a couple of weeks. After that, pull out the basket, let the paste dry in the sun for a couple more weeks, then pound the shit out of it again, and toss it into the river, _again._ Repeat this process 1-2 more times, and then you have flour, which you can bake into bread. While I was hearing all this, I couldn't help but think how many years, decades, centuries it took to perfect this process, and how many people had to die (or at least become violently ill) before they finally, _finally_ had something that was, for lack of a better word, edible? Can you just imagine being one of the testers in the middle of this learning and experimentation process? "Ok, Djim, we've worked out that pounding gets rid of a lot of the toxins, now we're gonna try pissing on it, to see if that'll work." "Couldn't you just toss it in the river for a few days?" "Brilliant! Surely _that'll_ wash some of the toxins out. But how long should we keep it there?" "I don't know, a week or two?" "Alright, but when we finally fish it outta the drink, you've gotta taste it first." "...In that case, leave it in for a week, then, when you take it out, let it sun-dry, then pound it again, and toss it into the river again." "Whoah, there, no need to go crazy! We're trying to make flour, not some starchy, flavorless plant-based powder here!"

[@chrissonnenschein6634]

@@sdfkjgh This is what intrigues me: they wanted to do this, not merely to survive/live, but thrive. But how did they ever figure it out.

[@chrissonnenschein6634]

@@sdfkjgh Although under certain conditions most things can be sampled without dying or being permanently affected. But this borders onto other topics like real survival skills and shamanism.... Also in most modern books readers confuse the true meaning and differences in meanings of words like “poisonous” and “toxic”. Very few things are downright toxic.

[@TomasGregovich]

The vegetable is cool and all, but that cat is beatiful.

[@DuniaBaru-mg3mr]

Eat it with sambal kelapa(coconut sambal) Coconut sambal recipe 1) A couple of Dry Anchovies 2) 2 hot Chili 3) 5 centimeter Belacan (Shrimp paste) 4) grated coconut(old coconut) Mash anchovies, chillies and belacan together with a mortar, mash until almost mushy, then remove from the mortar and put in a container with grated coconut, then mix well..done. Then take a plate of rice and your jengkol and stinks beans,. Take jengkol or stinks bean and a pinch of sambal kelapa then eat it with rice.. Sorry bad English 😩

[@JTMusicbox]

Very interesting to learn about these for the first time! It’s always fun to watch you experiment even if it doesn’t work out. Hopefully next time you come across fresh ones you can nail it.

[@ayieayien2757]

Finally..😄 Eat it raw, young one ( muda ) with hot rice plus budu and fry fish it perfect. Dont eat old one ( tua ) raw, it will make you hurt when you pee, same as the young one when you eat it to much.

[@DeathsGarden-oz9gg]

Have you ever tried crucifixion thorn tree fruits there kinda delicious and there native to death valley and other desert places in America. Yes some are rare and some are endangered and very few are common. Yes they make edible fruits but there star shaped and full of seeds but wow there cool trees no leafs ever after the age of 3 to 5 years.

[@hollywebster6844]

I want to try this! I have a giant Asian market nearby and I will check to see if these interesting beans are available. I guess I should warn the roommates when I'm going to cook them!

[@paulwright8378]

Looks good especially on that black plate,brings out all the colours even if I can't taste it myself ☺

[@CelAbration]

I love durian and I've made it my mission to try it in many ways. I haven't had it fresh yet but in pudding, candy, smoothies, wafer cookies and pancakes. I'm determined to try it fresh one day, no matter the smell. I think I'm ready. Thank you for being curious and sharing this bean! My curiosity is piqued

[@Sajxi]

Your cat is beautiful!

[@mollepolle]

I love the funky music to accompany the funky fruit!

[@SaburoOkita]

Other way around, muda = young, tua = old Edit: Yeah, you mentioned you prefer jengkol to petai near the end of the video.

[@Panzergruppe22]

I like these stewed, or made into rendang (no meats, fullly jengkol rendang) ater cooked it tastes like potato but with some other taste I can't describe (it's reeally good though)

[@mohdhafidz6268]

we do eat the young jengkol, but not like that, we usually dip it in sambal and have it with rice, because in ancient times foraging was one of the main way to gather our foods, even though we don't do that anymore and many of the knowledges about wild plants and herb's and how to use them died with our ancestors but jengkol is still weirdly stick with us😂😂

[@SarahLovesFood]

I love galangal! That actually looks good (the one you said wasn't very good 😅)

[@PeterJohnsonJr]

Excellent. Thank you, this was very educational.

[@henryToped]

Anyone who loves stink beans, river tamarind and jengkol/jering will surely appreciate truffles.

[@RR-qr8on]

You are my hero. Thank you for the video. ❤

[@chazzychanz]

Yeah, you've finally tried it! Best serve as sambal jenkol or stew/semur jenkol

[@travisporco]

do more of these novel and strange vegetables! a whole world of interesting things

[@Warmaka]

Out of curiosity, I once planted these in a pot. The water leached out some of the compounds and it started to smell very interesting. Quite pleasant actually xD

[@ezrahn]

It's the other way around, Tua=old, Muda=young. Jengkol is not even that stinky when you eat them, but they give you grade A farts 💨💨

[@ralphmueller3725]

Growing me some Galangal now! thanks to this show. Also, this is a show about weird!

[@ricdintino9502]

Did your fresh ones have any bugs like you found in the pickled version?

[@auleaf1210]

Jengkol is clearly a peculiar fruit and my lovely neighbor is the only one that my mom trusted to cook jengkol for us lol. Most of the time we make it as a stew called semur. On another note jengkol muda usually used in stir fry (taste less dense, kinda chewy) and jengkol tua is the one we use for semur (taste dense so sometimes people will sell it for tasting like meat lol)

[@RScamble]

9:05 a vanishing jengkol trick

[@azariahspence8551]

It's very interesting to learn about different fruit around the world

[@sipenarekbecha7193]

another similar fruit is _Kerdas_ 😅

[@davidbenner2289]

I never ate any when I was over there. Maybe I'll try them if I ever return.

[@shannabolser9428]

Since this is such a big Cooking Channel 😂 I am going to follow your directions to the letter if I ever find these! 😉

[@forevertj]

Once again Jared puts out another excellent episode. Good job Jared.

[@HeinzeC1]

Got some steve moulde royalty free today. Nice!

[@marianocolsin8968]

i just love how he can name a thousand rare fruits and discern close plant relatives of even rarer fruits, but can't differentiate between a challot or an onion

[@President_Starscream]

So you're saying that vendors sell jengkol unchained!? *ba dum tss*

[@droneflightclouds]

I have a bunch of Shell Ginger (Alpina zerumbet) plants and if you havent tried this, do you want to? I can send a fresh piece of root with some stalk. If common ginger with zingerone is lemon this is on the orange side and it apparently has kavalactones. Maybe you can have some good use for it for a show and maybe also try it as kava substitute drink as well, after some research, but it should be fine.

[@richardportman8912]

I like the "mad scientist" episodes. If i had a neighbor who makes this, i would definitely pay for a bowl of stink beans as a treat. It is something that i can not do for myself.

[@robertanderson3310]

"I don't know how to open these properly" Please don't do the knife... "But I think if i go at the seam with a pocket knife..." Nooo, I can't watch him lose a finger! ... Oh, that went better than expected

[@SayaKiryu1]

Yooo Dog fruit trees are real?! I thought it was just a creepy past story. It use to be one of my faves. Now I just imagine the author enjoying some while writing their horror story. I love it.

[@deeenda8294]

Try it with sambal....

[@sowts5157]

Reminds me of a fruit called Medlar, Nicknamed Dogs Bum.

[@sazji]

Ah the joy of living in New York, where if you're down with the canned version you can find almost anything. I'll look for these locally; if I can't find them I guess it'll just be more justification for a trip to Malaysia. 😊

[@TonyFisher2]

Please bring back the funk meter

[@desnamariaelias3220]

You NEED to try ARATICUM!!!

[@macuahuitlman]

Hey man, I know it's not related to this video but, do you happen to remember what the name of the song at the beginning of the kousa dogwood fruit video is? I watched that just yesterday and I really liked the intro, you did a very good job with the imagery and the song was a perfect fit :)

[@sandrastreifel6452]

I will ask at the Asian supermarket. But I am still working up the courage to try the durian candy!

[@egelNorg]

A bean so nice he boiled it twice

[@susanrichardson631]

You might not be a cook but you look like you do pretty good.

[@Dawn-zo2ny]

i'm not sure if someone mentioned this, and maybe you thought about it, but i think it would be nice if you created a recipe / cooking channel, especially for your successful recipes...And since you probably make many more recipes than you show on this channel, you may have many opportunities to do that, unless you're way too busy..Plus, hopefully, it will bring more money in...You definitely have a knack for combining food items, spices, etc...i can't see how people wouldn't be interested in watching you do that...🍉🥦

[@EmmelineSama]

Hi. Found a new fruit today. Have you tried cecropia anytime in your videos?

[@loganlogon3720]

7:56 😻

[@williampatrickfurey]

Research the portion of the root that turns closer to red in color. Certain amounts of raw ginger seem to have amazing effects sometimes.

[@frankmacleod2565]

interesting one

[@flamah10n]

yo dude, I dig this, I have watery-mouth seing that done!

[@Eleora1997Msia]

meanwhile in Malaysia, my dog knows how to eat dog fruit 😮😮😮 interesting found this

[@EricWAtchesVideos]

In this video you state that tua is young, and muda, is old. I am studying Indonesian. A few lessons ago we had tua and muda. Tua is definitely old and muda is young!

[@nensondubois]

One of the most convoluted meals to prepare, is it even worth it at that point? I guess so since people have been doing it many generations?

[@wpc456cpw]

Plzz do a video on galangal

[@tomsenft7434]

Weird Explorer, a channel about fruit!

[@alangoodtime6421]

In my village they made rendang out of this fruit, go search rendang jengkol. 😆

[@rinarudy8096]

Buah jengkol sekarang lagi musim berbuah panen raya di indonesia

[@reilea9977]

It sounded like it crunches like a chestnut.

[@PlantObsessed]

Looks like the jack fruit seed curry I make.

[@fbafoundationalbuck-broken6011]

YOU ARE A BOSS.

[@mandab.3180]

i don't think this is one i want to try but they do look pretty cool

[@sixeses]

NH 4 is ammonia I think

[@hermitkryb]

This ons gets me curious

[@alicechew2906]

Indonesian called it jengkol whereas Malaysian called it jering. It cures diabetes though,I guess.

[@jakmanxyom]

'Jengkol' is a Javanese word (Indonesian media is focused in Jakarta, Java) whereas 'jering' in Malay is cognate with the Minangkabau word 'jariang' (lots of Minang people migrated to the Malay Peninsula), which would explain the lexical difference.

[@netmatrix75]

Well you could have bought a pack of chicken curry sauce from one of the Nasi Kandar restaurants. Then just slowly simmer the bean in them. And it would taste good and you save a lot of time guessing how to cook it.

[@TheRealSamMcCoy]

You got it the other around, my guy. Tua is old, muda is young.

[@TheRealSamMcCoy]

And we do eat the muda ones raw, normally with rice, sambal, and gravy or curry.

[@anttonetejoseph322]

Where can I buy jengkols or order on line

[@Stupha_Kinpendous]

OK, this is weird and OT, but funny to me, and only because I speak French. At 0:24 look at the label on the stinky bean. See "PETAI." In French, "pétai" means, ish, "I farted." It's not exactly that, but close enough to make a weirdo laugh. Technically, there's no "I", and it's in a very old verb tense called the passé simple, but it still means "(I) farted." Properly it should be, "Je pétai." I'm drunk, btw. Full disclosure. But there you go.

[@dianpratama2003]

try jengkol sambal mister

[@user-jb2ch5ok1z]

Can you find and eat laccucha or monkey jackfruit .bigger is better .

[@SergeTarasoff]

9:04 😂

[@jphsv1887]

It's delicious in rendang🤤

[@maggot1111666]

You may be able to soak out the bitterness to eat it raw, or sprout it

[@TheWeirdestOfBugs]

How does the Mrs. fare with this kind of food?

[@WeirdExplorer]

One of her favorites :)

[@TheWeirdestOfBugs]

@@WeirdExplorer Very glad to hear that. Stay awesome, Jared!

[@limkengthean8705]

Dude you got it the other way round. Tua is old, muda is young.

[@THEGROWITS]

i cant help but think a humus!

[@WeirdExplorer]

stinky hummus, thats a good idea!

[@roblena7977]

My partner and I would like to try some of these things. Can anyone recommend a good website for ordering weird fruit.

[@scarletazure6299]

👍👍👍+++ Super video!

[@WeirdExplorer]

Thank you very much

[@LockandLoad79]

Don't eat it to often. Even tough it is good tasting, Djenkolic Acid it contains can quickly pile up in your kidney and create kidney stones. 😅 Also, if its buggy, that means it has good quality. Bugs don't lay their eggs on beans with low nutritional value for their larvae. Just cut of the buggy parts.

[@kuroyuri04]

Cooked jengkol is tastiest nuts I've ever ate. But I can't stand the after effects~ 😂😂😂

[@censusgary]

It pleases me to learn that you get all the different stinky beans from the same vendor- the stinky bean vendor.

[@Eleora1997Msia]

Meow.... feed me ! You seems busy with your beans

[@ShellyS2060]

Has anyone said "My nickname in high school was Stinky Bean?"

[@pierre-alexandreclement7831]

❤️❤️

[@nexxogen]

In Serbian, "muda" means "balls" as in "testicles". 😂

[@kelliott7864]

How is this not called "clam fruit"?