Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, asinan bengkuang / sweet and sour pickled jicama. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Asinan Bengkuang / Sweet and Sour Pickled Jicama is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Asinan Bengkuang / Sweet and Sour Pickled Jicama is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Make ready 2 jicamas, peeled and cut rather irregular
- Make ready 150 grams sugar or as desired
- Prepare 1 tsp shrimp paste (dillute in some water)
- Get Pinch salt
- Get 1 tbsp vineagr or as desired
- Prepare 5 curly red chillies or as desired
- Get 5 birdeye chillies or as desired
- Prepare 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 it up for this exceptional food asinan bengkuang / sweet and sour pickled jicama recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
