Indonesia Eats: Indonesian Food and Recipes: Asinan Bogor (Bogor ...
14 Aug 2011, Posted by Metro in Uncategorized,
This year, on August 1?Muslims?all over the world started the Ramadan fasting. ?Some people asked ?how do you manage to fast the whole month?? ?I was?giggling?a bit. ?we fast the whole month but from sunrise to sundown. ?from dusk to sunrise we are able to eat and drink?
?Then they realize ?oo I see? ?Another question that often I got ?are you allowed to drink any fluid ?? I said, ?no?fasting means no fluid and no food. ?better yet no anger and be a patience person? ?the hardest trial for most people is about the emotional and negative feeling such as anger. ?Especially when the weather is really hot like in Winnipeg during the summer. ?That is a big possibility to get tense more. ?For those who live on the equator and southern hemisphere, the fasting period is quite short?compare?to us who live on the northern?hemisphere. ?In total, if you live in Winnipeg you have to fast for 18 hours.Anyway for all who do Ramadan fasting, Ramadan Kareem to you all.Speaking of hot weather, I tend to enjoy something refreshing. ?Asinan Bogor is one of them. ?It?s really easy to make and you can use any fruits that you like. ?In this recipe, I substituted the chili?pepper?for scotch bonnet?pepper. ?I also used tropical fruits that I used to enjoy back when I was in Indonesia. ?too bad, the Caribbean store that I usually go for kedondong (Ambarella) ?didn?t have it in stock at that time. ?In Bogor where I spent my life for 7 years before moving to Canada, this is one of street foods that I enjoyed. ?there are two variants of this salad in Bogor, fruit and vegetables. But you can always ask to mix both of them.Asinan BogorBogor Fruit Salad/PickleIngredients:150 grams (5 oz.) sweet potato, peeled and sliced150 grams?(5 oz.)?jicama, peeled sliced150 grams?(5 oz.)?cucumber, sliced150 grams?(5 oz.)?green mangoes, peeled and sliced150 grams?(5 oz.)?peeled pineapple, sliced150 gram?(5 oz.)?unripe red papaya, peeled and sliced150 grams?(5 oz.)?roasted peanuts with skin-onDressing:750 milliliter (3 cups) water50 grams (1.7 oz) ?scotch bonnet pepper, discard the seeds 150 grams?(5 oz.)?raw canesugar25 grams (0.85 oz) ?ground toasted dried shrimp175 grams (60z) sweet oranges (Citrus sinensis Osbeck), squeezed out the juice1 ? 2 tablespoons canesugar or nypa palm vinegar2 teaspoons seasaltDirections:1. In a blender, combine scotch bonnet pepper and a small water until blended. Transfer to a sauce pan with the rest of the water. Add sugar, ground dried shrimp, seasalt and orange juice and heat up until the sugar dissolved. Add vinegar. Let it sit in a room temperature to cool down.2. In a container, add all the fruit slices. Pour the dressing in. Cover with the lid and keep it in the fridge for 2 hours before serving.Serving suggestion:Scoop out some of the fruits and dressing into a small bowl. Sprinkle with peanuts and enjoy with kerupuk mie (noodle crackers).
Indonesia Eats: Indonesian Food and Recipes: Asinan Bogor (Bogor Fruit Salad/Pickle) Recipe
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