ASINAN KIAMBOY VIRAL ! PEDES, ASEM, MANIS SEGER !
Asinan Kiamboy
Asinan Kiamboy (Spicy-Sweet-Sour Pickled Fruit with Preserved Plum)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak air (350 ml) dan gula pasir (150 gr) sampai gula larut untuk membuat air gula, lalu matikan api dan diamkan hingga dingin.
- Kupas dan belah mangga muda, lalu potong sesuai selera.
- Potong bengkuang dengan ukuran yang sama seperti mangga.
- Potong-potong kiamboy, buang bijinya jika suka.
- Potong cabe rawit merah kecil-kecil.
- Campurkan rambutan yang sudah dikupas, mangga, bengkuang, longan beserta sirupnya, kiamboy, dan cabe rawit dalam satu wadah.
- Tuang setengah air gula yang sudah dingin, lalu peras jeruk sonkit langsung ke dalamnya hingga semua jeruk habis diperas.
- Tambahkan sedikit garam, lalu aduk rata hingga semua buah terendam.
- Pindahkan ke wadah tertutup dan simpan di kulkas minimal 5-6 jam atau semalaman sebelum disajikan dingin.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook water (350 ml) and granulated sugar (150 g) until the sugar dissolves to make sugar syrup, then turn off the heat and let it cool.
- Peel and halve the young green mango, then cut into pieces as preferred.
- Cut the jicama (bengkuang) into pieces the same size as the mango.
- Cut the kiamboy (preserved plums) into pieces, removing the pits if desired.
- Finely slice the red bird's-eye chilies.
- Combine the peeled rambutan, mango, jicama, longan with its syrup, kiamboy, and chilies in one bowl.
- Pour in half of the cooled sugar syrup, then squeeze the calamondin limes (jeruk sonkit) directly in until all have been juiced.
- Add a pinch of salt, then stir until all the fruit is submerged.
- Transfer to a covered container and chill for at least 5-6 hours, or overnight, before serving cold.
Cook Mode
ASINAN KIAMBOY VIRAL ! PEDES, ASEM, MANIS SEGER !
ASINAN KIAMBOY VIRAL ! PEDES, ASEM, MANIS SEGER !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak air (350 ml) dan gula pasir (150 gr) sampai gula larut untuk membuat air gula, lalu matikan api dan diamkan hingga dingin.
- Kupas dan belah mangga muda, lalu potong sesuai selera.
- Potong bengkuang dengan ukuran yang sama seperti mangga.
- Potong-potong kiamboy, buang bijinya jika suka.
- Potong cabe rawit merah kecil-kecil.
- Campurkan rambutan yang sudah dikupas, mangga, bengkuang, longan beserta sirupnya, kiamboy, dan cabe rawit dalam satu wadah.
- Tuang setengah air gula yang sudah dingin, lalu peras jeruk sonkit langsung ke dalamnya hingga semua jeruk habis diperas.
- Tambahkan sedikit garam, lalu aduk rata hingga semua buah terendam.
- Pindahkan ke wadah tertutup dan simpan di kulkas minimal 5-6 jam atau semalaman sebelum disajikan dingin.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook water (350 ml) and granulated sugar (150 g) until the sugar dissolves to make sugar syrup, then turn off the heat and let it cool.
- Peel and halve the young green mango, then cut into pieces as preferred.
- Cut the jicama (bengkuang) into pieces the same size as the mango.
- Cut the kiamboy (preserved plums) into pieces, removing the pits if desired.
- Finely slice the red bird's-eye chilies.
- Combine the peeled rambutan, mango, jicama, longan with its syrup, kiamboy, and chilies in one bowl.
- Pour in half of the cooled sugar syrup, then squeeze the calamondin limes (jeruk sonkit) directly in until all have been juiced.
- Add a pinch of salt, then stir until all the fruit is submerged.
- Transfer to a covered container and chill for at least 5-6 hours, or overnight, before serving cold.
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