RESEP BUMBU RUJAK BUAH ! ULEK BUMBU, POTONG, MAKAN !
Bumbunya
Fruit Rujak Chili-Palm Sugar Dip
Bahan
Pilihan buah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Encerkan asam jawa dengan sedikit air panas, remas-remas hingga larut, lalu diamkan.
- Ulek cabai rawit sesuai selera pedas yang diinginkan, tambahkan sedikit garam agar mudah diulek dan hasilnya kasar.
- Tambahkan terasi matang, ulek rata.
- Tambahkan gula merah (pilih yang warnanya gelap agar tampilan lebih menarik), lalu tambahkan sedikit air asam jawa dan ulek hingga tercampur; cicipi rasa manis, pedas, dan asamnya.
- Masukkan kacang tanah goreng dan kacang mede, ulek sesuai kekasaran yang diinginkan, tambahkan lagi air asam jawa bila adonan masih terlalu kental, aduk rata.
- Kupas dan potong-potong buah pilihan seperti timun, bengkuang, jambu air, nanas, kedondong, dan mangga muda sesuai selera.
- Susun buah di atas cobek berisi bumbu rujak, atau sajikan bersama sebagai cocolan.
Ingredients
Fruit choices:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dilute the tamarind pulp with a little hot water, squeeze it until dissolved, then let it sit.
- Grind the bird's-eye chilies to your desired heat level, adding a little salt so they grind easily and stay coarse.
- Add the cooked shrimp paste and grind until combined.
- Add the palm sugar (choose a dark-colored one for a more appealing look), then add a little tamarind water and grind until combined; taste for the sweet, spicy, and sour balance.
- Add the fried peanuts and cashews, grind to your preferred coarseness, add more tamarind water if the mixture is too thick, and mix well.
- Peel and cut your chosen fruits, such as cucumber, jicama, water apple, pineapple, kedondong, and unripe mango, to taste.
- Arrange the fruit over the chili-palm sugar paste in the mortar, or serve it alongside as a dip.
Cook Mode
Bumbunya
Fruit Rujak Chili-Palm Sugar Dip
RESEP BUMBU RUJAK BUAH ! ULEK BUMBU, POTONG, MAKAN !
RESEP BUMBU RUJAK BUAH ! ULEK BUMBU, POTONG, MAKAN !
Bahan
Pilihan buah:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Encerkan asam jawa dengan sedikit air panas, remas-remas hingga larut, lalu diamkan.
- Ulek cabai rawit sesuai selera pedas yang diinginkan, tambahkan sedikit garam agar mudah diulek dan hasilnya kasar.
- Tambahkan terasi matang, ulek rata.
- Tambahkan gula merah (pilih yang warnanya gelap agar tampilan lebih menarik), lalu tambahkan sedikit air asam jawa dan ulek hingga tercampur; cicipi rasa manis, pedas, dan asamnya.
- Masukkan kacang tanah goreng dan kacang mede, ulek sesuai kekasaran yang diinginkan, tambahkan lagi air asam jawa bila adonan masih terlalu kental, aduk rata.
- Kupas dan potong-potong buah pilihan seperti timun, bengkuang, jambu air, nanas, kedondong, dan mangga muda sesuai selera.
- Susun buah di atas cobek berisi bumbu rujak, atau sajikan bersama sebagai cocolan.
Ingredients
Fruit choices:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Dilute the tamarind pulp with a little hot water, squeeze it until dissolved, then let it sit.
- Grind the bird's-eye chilies to your desired heat level, adding a little salt so they grind easily and stay coarse.
- Add the cooked shrimp paste and grind until combined.
- Add the palm sugar (choose a dark-colored one for a more appealing look), then add a little tamarind water and grind until combined; taste for the sweet, spicy, and sour balance.
- Add the fried peanuts and cashews, grind to your preferred coarseness, add more tamarind water if the mixture is too thick, and mix well.
- Peel and cut your chosen fruits, such as cucumber, jicama, water apple, pineapple, kedondong, and unripe mango, to taste.
- Arrange the fruit over the chili-palm sugar paste in the mortar, or serve it alongside as a dip.
Cook Notes
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