Perfect and enjoyable for hot summer day! Asinan Bogor (Bogor Fruit Pickle). It’s really easy to make and you can use any fruits that you like. In this recipe, I substituted the chili pepper for scotch bonnet pepper. I also used tropical fruits that I used to enjoy back when I was in Indonesia. Too bad, the Caribbean store that I usually go for kedondong (Ambarella) didn’t have it in stock at that time. In Bogor where I spent my life for 7 years before moving to Canada, this is one of street foods that I enjoyed. There are two variants of this salad in Bogor, fruit and vegetables. But you can always ask to mix both of them.
This year, on August 1 Muslims all over the world started the Ramadan fasting. Some people asked “how do you manage to fast the whole month?” I was giggling a bit. “we fast the whole month but from sunrise to sundown. From dusk to sunrise we are able to eat and drink” Then they realize “oo I see”. Another question that often I got “are you allowed to drink any fluid ?” I said, “no…fasting means no fluid and no food. Better yet no anger and be a patience person.” The hardest trial for most people is about the emotional and negative feeling such as anger. Especially when the weather is really hot like in Winnipeg during the summer. That is a big possibility to get tense more.
For those who live on the equator and southern hemisphere, the fasting period is quite short compare to us who live on the northern hemisphere. In total, if you live in Winnipeg you have to fast for 18 hours. Anyway for all who do Ramadan fasting, Ramadan Kareem to you all.
Bogor Fruit Salad/Pickle
150 grams (5 oz.) sweet potato, peeled and sliced
150 grams (5 oz.) jicama, peeled sliced
150 grams (5 oz.) cucumber, sliced
150 grams (5 oz.) green mangoes, peeled and sliced
150 grams (5 oz.) peeled pineapple, sliced
150 gram (5 oz.) unripe red papaya, peeled and sliced
150 grams (5 oz.) roasted peanuts with skin-on
750 milliliter (3 cups) water
50 grams (1.7 oz) scotch bonnet pepper, discard the seeds
150 grams (5 oz.) raw canesugar
25 grams (0.85 oz) ground toasted dried shrimp
175 grams (60z) sweet oranges (Citrus sinensis Osbeck), squeezed out the juice
1 – 2 tablespoons canesugar or nypa palm vinegar
2 teaspoons seasalt
1. In a blender, combine scotch bonnet pepper and a small water until blended. Transfer to a sauce pan with the rest of the water. Add sugar, ground dried shrimp, seasalt and orange juice and heat up until the sugar dissolved. Add vinegar. Let it sit in a room temperature to cool down.
2. In a container, add all the fruit slices. Pour the dressing in. Cover with the lid and keep it in the fridge for 2 hours before serving.
Scoop out some of the fruits and dressing into a small bowl. Sprinkle with peanuts and enjoy with kerupuk mie (noodle crackers).