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.
|40 small||Bibb lettuce leaves|
|5 cups||shredded green cabbage|
|5 cups fresh||bean sprouts|
|10 cups||Ansinan Bogar recipe below|
|1-1/4 cups||roasted peanuts skin on|
|2/3 cup||Fried Shallots prepared|
|1-1/4 cups||fresh cilantro leaves|
|2-1/2 cups||puffed shrimp chips prepared|
|1 cup||Thai red chili peppers fresh sliced|
|1 cup||granulated sugar|
|1/2 cup||kosher salt|
|2 cups||rice wine vinegar|
|2 cups||frozen DOLE Pineapple Chunks thawed|
|2 cups||Frozen DOLE Mango Halves thawed half inch sliced|
|1-1/2 cups||Frozen DOLE Papaya Chunks thawed|
|1-1/2 cups||English cucumber matchsticks|
|3 cups||jicama matchsticks|
Asinan Bogor Directions:
1. 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.
2. Add sambal to the hot mixture, then put into a blender and blend until very smooth.
3. Strain mixture, then discard the solids and reserve the brining liquid, allowing it to fully cool before using.
4. Add pineapple, mango, papaya, English cucumber and jicama to a large food storage container, and cover with brining liquid.
5. Marinade for at least 2 hours before serving. Pickled fruit can last up to 4 weeks under refrigeration.
1. Place 4 lettuce leaves onto a plate and top with ½ cup of cabbage and ½ cup of bean sprouts.
2. Place 1 cup of Ansinan Bogor with liquid on top of lettuce.
3. Garnish with 2 Tablespoons of peanuts, 1 Tablespoon of fried shallots and 2 Tablespoons of cilantro. Serve with ¼ cup of puffed shrimp chips.