Asinan Buah: Fruit Pickle in Brine from Bogor
A specialty of the city of Bogor, West Java, asinan buah is a refreshing snack of fruit brined in vinegar, salt, and sugar. This recipe is easy, and the pickle can be kept in the fridge for a few days.
Ingredients
- 1 small pineapple
- 1 jicama
- 1 unripe mango
- 1 cucumber
- 2 big red chillies
- 2 bird’s eye chillies
- 200 gr sugar
- 0.5 tsp salt or to taste
- 0.5 tsp roasted shrimp paste (optional)
- 5 tbsp vinegar
- 1 lemon
- 1 lt water
- Fried peanuts for garnish
Instructions
- 1
Peel all the fruits except the cucumber, wash thoroughly and cut into small pieces. Keep it in a container or a big jar and set aside.
- 2
Blend the chillies and the shrimp paste into a fine paste.
- 3
In a medium-sized pot, put the water, sugar, salt and chilli paste. Bring to boil.
- 4
Add the vinegar and continue cooking for around 15 minutes until the sugar has dissolved.
- 5
Strain the liquid and add the lemon juice.
- 6
When the liquid is lukewarm, pour it on the fruit pieces.
- 7
Keep it in the refrigerator at least 2 hours or longer before serving.
- 8
Sprinkle the fruits with fried peanut before serving.
Cook it from the original
This recipe comes from cookmeindonesian.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookmeindonesian.com