This traditional food is healthy, rich in antimicrobial and antioxidant. Asinan also contains an antidote to cancer and hypertension, as well as making young and free osteoporosis.
Asinan including favorite dish. Sour taste of fresh, spicy, and a diverse variety of its contents are the hallmarks of this one dish. Pickle is one of the traditional culinary culture that still can survive in the onslaught of modern food.
If Western societies are very proud of the salad with kimchi and Korean society, the people of Indonesia should be proud of asinannya. Lately some hotels also have presented the asinan as one of the excellent dessert menu.
Bogor pickle consists of three types, namely fruit asinan, asinan vegetables, and mixed asinan. Asinan fruit components, namely pineapple thinly sliced crosswise cut four, fruits, water guava, sweet potato, thinly sliced round in a circle, cut with a slice of yam which is irregular, and kedondong are cut to length.
Components of asinan vegetable salted mustard bogor is cut crosswise, which had been marinated small onion, yam, transverse slices of cucumber, bean sprouts, tofu is sliced yellow triangle, and given a handful of leaves antanan.
Other options of asinan asinan bogor is mixed which is a mixture of asinan fruits and asinan vegetables, asinan betawi marinade is almost like using a mixture of brown sugar, vinegar, and shrimp paste.
ingredients of Asinan bogor :
Mangoes are still young or half-cooked as much as 200 grams
As much as 200 grams of yam
Ubi as much as 200 grams
Half-ripe papaya as much as 100 grams
Pineapple that has been coated in salt as much as 200gram
Sprouts that had its roots in the waste of 300 grams
Cabbage that has been as much as 250 grams thinly sliced
Fried peanuts in ulek as much as 100 grams
(All fruit be on thin slices or on pieces of the box according to taste)
seasoning for Asinan bogor:
5 pieces of red chili
5 pieces chili pepper or to taste
3 tablespoons dried shrimp or dried shrimp as much as
1 / 8 teaspoon shrimp paste which has been in the fuel
2 tablespoons vinegar
2 teaspoons salt
100 grams granulated sugar
1 liter of boiled water
How to Make Asinan Bogor:
1. Blend all ingredients with seasoning sauce in ulek way, then mix with water, sugar, boiled until cooked and dissolves completely. Let stand until cool, then add vinegar.
2. Rinse and then input the basic ingredients into sauce
3. Soak the fruit in the sauce for about 2 hours until the spices seep
4. served by adding a fried peanut-paste
5. eaten with crackers will be more enjoyable