Cengkeh

P

paulseawind

Guest
I asked Ketut to make some apple sauce a few days ago, and to add about 6 cengkeh sprigs. I had bought them last season and we dried them in the sun, yatta yatta.
I keep them stashed in an (empty and cleaned) 1 litre Jack Daniels bottle.
A kilo of green cengkeh yields maybe half a kilo of dried. It is the dried version that attracts the bigger dollar, and the price goes up each year.

3-4 days later, that flavour has really permeated the mix and I am glad it is almost all used up, on pork snitzes I have been eating.

Moral of the story is to use the cengkeh sparingly.

If you don't know what cengkeh is, take a drive thru the mountains before the Wet Season. And you will smell them.
Cengkeh is cloves. And Bali grows a lot of them. The trees are very tall. I am talking 40-50 feet tall.

Pron: cheng ke