Asinan Sauce, pickled (A) :
10 large Red Chillies
1 tbsp Tamarind
2 tbsp Rice Vinegar
3 tsp Salt
200 gr Sugar
30sgr Lime/Lemon juice
3 pcs Kiamboy* (crushed/bruised)
1 litre water
Fruits (B)
100 g Strawberry
100 g Grapes
1 Mango
100 g Fresh Longan
2 Apples
3 Salak (thorny palm)
1 medium Cucumber
1 Kiwi
1 medium Pineapple
2 Chinese Turnip
* Kiamboy is a kind of candied dried fruit from plum that is dried with a mixture of sweet, sour and salty flavors
| Aside from Fruits, this pickled recipe can also use vegetables. Using reserved Chinese cabbage, cabbage, bean sprouts, tofu, and lettuces served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk (especially krupuk mie)
Prepare bowls or glasses, to serve the content of the ‘asinan buah’ into it. Present and enjoy.
Chef's Tips: Asinan Buah is best served cold. If you are more adventurous with spice, add some cayenne pepper