ASIAN PICKLED FRUIT SALAD (ASINAN BOGOR)
A spicy pickled fruit salad of pineapple, sliced mango, papaya, cucumber and jicama. Topped with roasted peanuts and fried shallots. Served in lettuce cups with a side of puffed shrimp chips.
INGREDIENTS
ASIAN PICKLED FRUIT SALAD (ASINAN BOGOR):
| 40 each | Bibb lettuce, small leaves |
|---|---|
| 5 cups | Green cabbage, shredded |
| 5 cups | Bean sprouts, fresh |
| 10 cups | Asinan Bogor, sub-recipe |
| 1 ¼ cups | Peanuts, roasted, skin-on |
| 1 cup | Fried shallots, prepared |
| 1 ¼ cups | Cilantro, picked |
| 2 ½ cups | Puffed shrimp chips, prepared |
Asinan Bogor:
| 2 cups | Water |
|---|---|
| 1 cup | Thai red chili pepper, fresh, sliced |
| 1 cup | Granulated sugar |
| ½ cup | Kosher salt |
| ½ cup | Rice wine vinegar |
| 1 cup | Sambal |
| 2 cups | Frozen DOLE® Pineapple Chunks, thawed |
| 2 cups | Frozen DOLE Mango Halves, thawed, ½" sliced |
| 1 ½ cups | Frozen DOLE Papaya Chunks, thawed |
| 1 ½ cups | English cucumber, matchsticks |
| 3 cups | Jicama, matchsticks |
STEPS
Asinan Bogor:
- To make the brine, add water, red chili pepper, granulated sugar, and kosher salt to a saucepan and bring to a boil. Cook for 5 minutes, then add rice wine vinegar and remove from heat.
- Add sambal to the hot mixture, then put into a blender and blend until very smooth.
- Strain mixture then discard the solids and reserve the brining liquid, allowing it to fully cool before using.
- Add all fruit to a large food storage container, and cover with brining liquid.
- Marinade the fruit for at least 2 hours before serving. Pickled fruit can last up to 4 weeks under refrigeration.
TO SERVE:
- Place 4 lettuce leaves onto a plate and top with ½ cup of cabbage and ½ cup of bean sprouts.
- Place 1 cup of Asinan Bogor with liquid on top of lettuce.
- Garnish with 2 Tablespoons of peanuts, 1 Tablespoon of fried shallots, and 2 Tablespoons of cilantro. Serve with ¼ cup of puffed shrimp chips.
Yield: 10 portions
