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From: jojo@leland.Stanford.EDU (Joanne Spetz) Date: 25 Feb 1994 13:04:16 -0500 "At home we use fruit that is not fully ripe, such as a slightly unripe mango, because this has the right sourness and sharpness of taste. The best sugar to use is gula Jawa (brown sugar made from juice of the flower of the coconut palm. It is sold in hard cakes; the amount needed is cut off and crushed, or scraped off. Gula aren is similar, but comes from the sugar-palm. A general name for both types is gula merah, red sugar, and similar palm sugar are found elsewhere - e.g. jaggery in Burma and gula Malaka in Malaysia). However, I also use dark, soft, brown sugar or Demarara sugar, and either of these is quite satisfactory. In Indonesia, we would usually add also bengkuang (yam-bean) and jambu (guava or the fruit - not nut - of the cashew are types of jambu). Peel and segment the pomelo (or ugli, etc). Slice the cucumber; this may be peeled or not, as you prefer. Prepare the other fruit, washing and peeling as required, and cutting everything into small pieces. Put the pieces straight into a bowl of cold water with 1 tsp of salt. When you are ready to serve, drain off this water and pile all the fruit in a plate or bowl. For the bumbu: Pound all these, except the tamarind water, until they are smooth; add the water and mix well. You may need to add another tbsp of tamarind water. This bumbu should look like a fairly thick, sticky syrup. To serve, pour all the bumbu over the fruit and mix well; then serve and eat as you would an ordinary fruit salad. Alternatively, put the bumbu in its own small bowl, and let everyone help themselves." REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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