SEGER ASEM PEDES! ASINAN BUAH!
Asinan Buah
Bogor-Style Spiced Fruit Salad (Asinan Buah)
Bahan
Kuah:
Cara Membuat
- Belah cabai merah besar lalu buang bagian bijinya.
- Rebus cabai merah besar sekitar 3 sampai 4 menit sampai lembek.
- Masukkan cabai keriting dan cabai rawit, lalu rebus lagi sekitar 4 sampai 5 menit.
- Angkat cabainya lalu blender dengan sedikit air rebusan sampai benar-benar halus.
- Tuang cabai halus ke dalam panci, saring dulu bila tidak ingin ada bijinya.
- Tambahkan 500 gr air, 180-200 gr gula pasir, dan 1 sdt garam.
- Tambahkan 2 sdm air asam jawa.
- Didihkan kuah sambil diaduk sampai gulanya larut, lalu matikan api.
- Potong-potong mangga muda, jambu, nanas, bengkoang, dan kedondong sesuai selera, buang bagian tengah nanas, lalu campur semua buah di mangkuk besar.
- Setelah kuah hangat dan tidak panas lagi, masukkan 120-150 gr air perasan songkit lalu koreksi rasanya.
- Tuang kuah ke atas buah lalu aduk sampai rata.
- Tambahkan potongan songkit bila suka, lalu simpan di kulkas sekitar 2 jam sebelum disajikan.
Ingredients
Dressing:
Steps
- Slit the large red chillies open and remove the seeds.
- Boil the large red chillies for about 3 to 4 minutes until soft.
- Add the curly chillies and bird's eye chillies, then boil for another 4 to 5 minutes.
- Lift out the chillies and blend them with a little of the cooking water until completely smooth.
- Pour the chilli puree into a pot, straining it first if you do not want any seeds.
- Add 500 g water, 180-200 g granulated sugar and 1 tsp salt.
- Add 2 tbsp tamarind water.
- Bring the liquid to the boil while stirring until the sugar dissolves, then turn off the heat.
- Cut the young mango, water apple, pineapple, jicama and ambarella into pieces to taste, discarding the pineapple core, then mix all the fruit in a large bowl.
- Once the liquid is only warm and no longer hot, stir in 120-150 g songkit citrus juice and adjust the seasoning.
- Pour the liquid over the fruit and mix well.
- Add slices of songkit citrus if you like, then chill for about 2 hours before serving.
Cook Mode
SEGER ASEM PEDES! ASINAN BUAH!
SEGER ASEM PEDES! ASINAN BUAH!
Bahan
Kuah:
Cara Membuat
- Belah cabai merah besar lalu buang bagian bijinya.
- Rebus cabai merah besar sekitar 3 sampai 4 menit sampai lembek.
- Masukkan cabai keriting dan cabai rawit, lalu rebus lagi sekitar 4 sampai 5 menit.
- Angkat cabainya lalu blender dengan sedikit air rebusan sampai benar-benar halus.
- Tuang cabai halus ke dalam panci, saring dulu bila tidak ingin ada bijinya.
- Tambahkan 500 gr air, 180-200 gr gula pasir, dan 1 sdt garam.
- Tambahkan 2 sdm air asam jawa.
- Didihkan kuah sambil diaduk sampai gulanya larut, lalu matikan api.
- Potong-potong mangga muda, jambu, nanas, bengkoang, dan kedondong sesuai selera, buang bagian tengah nanas, lalu campur semua buah di mangkuk besar.
- Setelah kuah hangat dan tidak panas lagi, masukkan 120-150 gr air perasan songkit lalu koreksi rasanya.
- Tuang kuah ke atas buah lalu aduk sampai rata.
- Tambahkan potongan songkit bila suka, lalu simpan di kulkas sekitar 2 jam sebelum disajikan.
Ingredients
Dressing:
Steps
- Slit the large red chillies open and remove the seeds.
- Boil the large red chillies for about 3 to 4 minutes until soft.
- Add the curly chillies and bird's eye chillies, then boil for another 4 to 5 minutes.
- Lift out the chillies and blend them with a little of the cooking water until completely smooth.
- Pour the chilli puree into a pot, straining it first if you do not want any seeds.
- Add 500 g water, 180-200 g granulated sugar and 1 tsp salt.
- Add 2 tbsp tamarind water.
- Bring the liquid to the boil while stirring until the sugar dissolves, then turn off the heat.
- Cut the young mango, water apple, pineapple, jicama and ambarella into pieces to taste, discarding the pineapple core, then mix all the fruit in a large bowl.
- Once the liquid is only warm and no longer hot, stir in 120-150 g songkit citrus juice and adjust the seasoning.
- Pour the liquid over the fruit and mix well.
- Add slices of songkit citrus if you like, then chill for about 2 hours before serving.
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