Recipes and how to make Asinan Rambutan is now fresh

Asinan Rambutan Modern - Love rambutan? If so, let's try the current pickled rambutan which I will share! It tastes really fresh. I just klepek-klepek and immediately fell in love with this one pickled fruit preparation. The version of the Recipe for Making Fresh Bogor Typical Pickled Fruits uses various kinds of fruit, from papaya, kedondong, mango, red sweet potato, pineapple, cucumber, yam etc.

In contrast to this fresh, contemporary pickled rambutan. Because the main ingredient is only rambutan fruit which is peeled and seeds removed, then given a spicy salad seasoning. Such as salt, sugar, orange chili and cayenne pepper only. So you can imagine, if you make pickled rambutan this one is very easy, simple and super practical.

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How impractical, wong just peel the rambutan fruit and keep stirring it with the simple spices I mentioned earlier. No need to knead again like making spicy chili sauce. So just cut into pieces or thinly slice the chili, that's okay. Stir until smooth, then cool briefly in the refrigerator to make it firmer. It's really really fresh :)

Even though it's not rambutan season yet and it's still very difficult to find rambutan. But it didn't break the spirit this afternoon who were twirling around the city of Purwokerto after one bunch of rambutans. In my place, the price is still expensive, bun, Rp. 40,000.- per bunch. But that's okay, instead of having to fail trying to make the contemporary pickled rambutan which always makes me drooling when I see the pictures from the food bloggers who are slivering everywhere.

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So, instead of being curious, let's just look at the ingredients and how to make the current Asinan Rambutan as follows.

Step By Step Making Asin Rambutan Today

Pickled Rambutan Seasoning Ingredients:

Rambutan 1 bunch
5 red chilies (can be adjusted to taste)
2 limes (limo), squeeze, take the water (tips, it is better if you use key oranges)
1 lime, thinly sliced
Sugar 1 tablespoon
Salt 1/2 tablespoon

How to Make Asin Rambutan Today:

The first step is to peel the rambutan, then separate it from the seeds.
Next, mix with all the seasoning ingredients above, taste correction. The taste must be sour, salty, spicy and sweet, yes, like asinan a la Korean Kimchi . So please adjust according to taste.
Do not add water, because rambutan will be runny after sitting for at least 4 hours in the refrigerator.
Serve immediately or can be put in the refrigerator first to allow the flavors to infuse. Maknyusss!

For those who like a very sour taste, you can add boi acid or kiambue acid. But if I don't use boi acid or kiambue acid, the taste is right on the tongue, super endes and fresh.

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Actually asinan rambutan which can be called rujak rambutan and candied rambutan has been popular in Kalimantan for some time. It's just that lately it's getting hitz and phenomenal in Indonesia.

If my friend said that in Kalimantan, besides rambutan, which is delicious made as pickles with pickled spices, this is kedondong fruit. Next, you must try the pickled kedondong, yes.

Wowkeh, that's all I can say about the ingredients, tips and how to make a Recipe and How to Make a Fresh Contemporary Pickled Rambutan .

Good luck, I hope you like it :)

Please share bunsay, thank you...

Asinan rambutan tahan berapa lama “Masa simpannya bisa dua sampai tiga hari. Nanti simpannya bisa di chiller, jangan di freezer ya.” ujar Merlyn kepada Kompas.com pada Rabu (02/02/2022).

Asinan rambutan tahan berapa lama Ia menyarankan agar rambutan disimpan di kulkas. Sebab jika disimpan di luar kulkas maka buah rambutan akan layu dan kering. Jika rambutan sudah layu maka tekstur buah ya akan berubah dan tidak lagi memiliki tekstur yang sedikit crunchy.

Asinan rambutan tahan berapa lama Manisan buah disimpan dengan baik, disebutkan oleh Gatot dapat tahan selama seminggu.

Apa Yang Dimaksud Asinan Rambutan

Asinan rambutan tahan berapa lama Asinan rambutan adalah salah satu kuliner khas Banjarmasin yang kini populer dimana-mana. Simpan dalam kulkas dan sajikan saat dingin, rasa manis pedasnya jadi semakin nikmat!