Asinan Bogor is an authentic recipe curated by the locals, with guaranteed deliciousness and allowing you to taste the local cuisine from Indonesia.
Things to know about Asinan Bogor Recipe
This traditional Indonesian pickled fruit salad originated in Bogor, West Java. This dish is a salad made from pickled fruit that is pickled with water and salt solution. The type of fruits you can use in this dish is versatile, ranging from mangoes to jicama.
This variant of Asinan is called the Asinan Buah or Asinan Bogor, served with a sour-and-spicy sauce made from vinegar or lime juice and chili pepper. It is one of the best dishes to eat on a hot summer day because of the perfect combination of the fruit’s sweetness and the freshness of the sour-and-spicy sauce.
This is a dish you would want to bring to a picnic, a trip to the beach, or just as a snack while you binge-watch your favorite TV series.
Refreshing Indonesian Traditional Pickled Fruit Salad from Bogor. Authentic Recipe of Asinan Bogor.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 pc Jicama Peeled
- ½ pc Pineapple Peeled
- 2 pcs Snakefruit Peeled
- 1 pcs Young Mango – Unripe Mango Peeled
- 8 pcs Water Apple
- 150 grams (5.29 oz) Fried Peanut
- 5 pcs Red Chili Pepper
- 8 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tsp Salt
- 10 pcs Calamansi Lime – Calamondina
- 500 ml (16.91 floz) Water
- To begin, cut the peeled fruit, wash thoroughly and place it into a large container with a lid.
- Using a mortar and pestle, grind the chili pepper until smooth.
- Into a saucepan, add the water, along with the ground chili paste, sugar, and salt. Mix well and bring it to a boil. Let the sauce cool for a few minutes.
- Squeeze the juice of the Calamansi lime into the container with the cut fruits, also add the lime peels into the container.
- When the sauce is cool enough, pour it into the fruit container, and seal tightly.
- Place it in a fridge overnight, and the dish is ready to be enjoyed the next day with some fried peanuts as a topping.
— Specific Atributes of This Recipe:
Cooking tip for making Asinan Bogor
For people with citrus allergies, you can use vinegar instead of calamansi limes. Do be aware that this changes the taste and smell of the dish.
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