Here in Indonesia, people love Asinans and Rujaks. Rujaks are cut fruits and raw vegetables, served with a thick palm sugar sauce (will put up recipe soon). An Asinan has fruit or vegetable, which are marinated in a tangy, spicy sweet syrup and sort of pickled. These can be bottled and kept upto 2 weeks, depending on the fruits and vegetables used. Asinans vary from region to region. Todays recipe is ASINAN SERUT (Grated fruit Asinan).
The recipe I will share with you is an instant fusion Asinan. Fusion because I have added young coconut strips, which is not normally added, but I love the taste of it.😊 This recipe is very forgiving, you can add or omit any fruits, you can either chop the fruits or grate. You can use this as a palate cleanser, amuse bouche, between courses or even before meals to give your appetite an edge😊. Best served chilled.
Ingredients
The Syrup:
- 500 ml water (can use water from coconut)
- Paste of 3 red chillies (adjust to choice)
- 5 tbsps sugar
- 3 tbsp vinegar
- 1/4 tsp salt
The Fruits:
- 1/2 cup grated semi-ripe mango
- 1/2 cup grated cucumber (with skin)
- 1/2 cup young drinking coconut (cut into thin strips)
- 1/2 cup grated apple
Method
Step 1: The Syrup
- Take 500 ml of water in a pan (or coconut water).
- Add the red chilli paste, sugar, vinegar, and salt.
- Boil till sugar melts, for about 5 mins.
- Cool completely.
Step 2: Mixing
- To the cooled syrup, add the grated mango, grated cucumber, coconut strips, and grated apple.
- Mix everything and let sit in the refrigerator for a few hours.
Step 3: Serving
- Serve in small glasses.
- Top with some peanuts and chopped red chilli.
- Enjoy this refreshing liquid salad chilled.