Usually pickles consumed when the air outside is hot-hot. Connoisseurs of the biggest is the weaker sex or the term mother and mother's home office. Served with a spicy red sauce and sour flavors are concentrated, making the tongue hypnotized to taste exotic preparations of this Bogor.
Pickled Bogor can only be served in the form of ice (usually tied in small sizes) or warm, while my own included ice connoisseurs who, perhaps because of the small'm used to neutralize the acidity. Here is a summary Recipe Fresh Asinan Bogor.
Raw Asinan Bogor
350 Gram bean sprouts, not with roots
300 Gram carrots in slices shaped flat stick
30 Gram peanuts, fried first to the top
200 Gram pineapple coated in salt water first and then the vinegar and thinly sliced
200 Gram Yam diced
100 Gram papaya mengkal (not too ripe)
200 Gram mustard sauce thin cut
crackers noodles just enough
Salad Dressing Asinan Bogor
5 red chilies, crushed
3 tablespoons dried shrimp, fried first and then mashed
1/8 teaspoon shrimp paste in fuel
3 tablespoons freshly squeezed lemon juice
2 tablespoons vinegar
50 grams sugar
1 teaspoon salt
500 ml water
How to Make pickled Bogor
To make the sauce of red pepper puree, paste, salt, dried shrimp and sugar. Give a squeeze of lemon juice and add water, after boil.
To wash the processed material which we provide such as cabbage, mustard sauce, papaya, bean sprouts and other materials. After all put into a clean bowl and flush with stock we have made.
Add crackers or nuts as a topping on top.
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