Hi, I’m Joana. Today, we’re going to prepare asinan bengkuang / sweet and sour pickled jicama recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look 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 in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Asinan Bengkuang / Sweet and Sour Pickled Jicama is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have asinan bengkuang / sweet and sour pickled jicama using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Asinan Bengkuang / Sweet and Sour Pickled Jicama:
- Prepare 2 jicamas, peeled and cut rather irregular
- Get 150 grams sugar or as desired
- Prepare 1 tsp shrimp paste (dillute in some water)
- Make ready Pinch salt
- Make ready 1 tbsp vineagr or as desired
- Take 5 curly red chillies or as desired
- Prepare 5 birdeye chillies or as desired
- Make ready 500 ml water
Instructions 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 is going to wrap this up with this distinctive dish asinan bengkuang / sweet and sour pickled jicama recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
