Hello, I am Jane. Today, we’re going to prepare asinan bengkuang / sweet and sour pickled jicama recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Asinan Bengkuang / Sweet and Sour Pickled Jicama Recipe
Asinan Bengkuang / Sweet and Sour Pickled Jicama is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Asinan Bengkuang / Sweet and Sour Pickled Jicama is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook asinan bengkuang / sweet and sour pickled jicama using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Asinan Bengkuang / Sweet and Sour Pickled Jicama:
- Prepare 2 jicamas, peeled and cut rather irregular
- Take 150 grams sugar or as desired
- Make ready 1 tsp shrimp paste (dillute in some water)
- Get Pinch salt
- Get 1 tbsp vineagr or as desired
- Get 5 curly red chillies or as desired
- Get 5 birdeye chillies or as desired
- Take 500 ml water
Steps to make Asinan Bengkuang / Sweet and Sour Pickled Jicama:
- Boil the chillies in some water for 10 minutes. Then throw away the water and mix them in a blender until smooth.
- Put the water in a pan. Add in the chilli paste, shrimp paste, sugar, salt and vinegar. Simmer until everything is well combined for about 15 minutes.
- Turn off the heat. Add in the jicama pieces. Mix.
- Put in a container. Put in the fridge.
- Best eaten cold the next day.
So that’s going to wrap it up for this special dish asinan bengkuang / sweet and sour pickled jicama recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
