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How to Make Pickled Young Mango Rujak Kopyok

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Recipe for Rujak Asinan Mango Young Kopyok Spicy Simple Special Original Delicious. Young mangoes tend to taste sour, slightly sweet, and can actually be processed into food or snacks, such as rujak mango kopyok, candied mango kopyok, and pickled mango kopyok. The three fruit snacks taste equally delicious and fresh because a little more can reduce the sour or sour taste of the young mango or mango.

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Image of Spicy Kopyok Young Mango Rujak Rujak



Rujak mango kopyok is a traditional food made from processed young mangoes that are still ripe or raw that are not yet ripe or ripe, while kopyok means shake, so in Indonesian it can be called a rujak pickled mango recipe.

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This young mango processed food, some call it pickled mango kopyok and some call it rujak kopyok which is viral on Tiktok. The following is a collection of secrets of various creations and variations of processed recipes for pickled rujak, mango, kopyok, sown seasoning or young mango boncabe, which is fresh, nano nano, sour, salty, sweet and spicy, a special delicious dish complete with how to make your own at home (Homemade) step by step. a simple, easy and practical failure for your own consumption or for selling business business ideas, opening a salad stall for pickles and sweets.

KOPYOK MANGGA RUJAK RECIPE


INGREDIENTS :
  • 2 young mangoes / rojak specialist
  • 3 tsp sugar
  • 1 tsp salt
  • 1/4 tsp broth powder (can be skipped, or replaced with shrimp paste 1/8 tsp)
  • 1 tsp instant chili powder or you can use chili powder brand bon chili (can be adjusted to taste), can also be replaced with fresh cayenne pepper or thinly sliced ​​lamb/devil chili
HOW TO MAKE MANGGA KOPYOK pickled salad:
  1. Peel the young mango or mango peel, wash clean, cut into pieces 1/2 cm thick.
  2. Place the young mango pieces in a plastic jar.
  3. Add sugar, salt, powdered broth and chili powder according to spicy taste.
  4. Cover the jar, shake or shake the jar until the mango and spices are well mixed.
  5. Serve.
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