RUJAK CUKA/ASINAN KHAS BANDUNG

 RUJAK CUKA/ASINAN KHAS BANDUNG

One of well-known Indonesian culinary is rujak, which comes from some regions such as Bandung, Bogor, Jakarta, East Java, and etc. In this special occasion, what I wanna highlight is rujak cuka/asinan khas Bandung. This menu is usually served as the additional menu in fastbreaking time. 

In Bandung, this rujak is very popular, and has some variants, i.e. rujak cuka/asinan with vegetable or fruit, or both,  as the main ingredient, which can be found easily, or if it’s difficult to find, we can replace them with another vegetable and fruit. Rujak Cuka is sour, spicy and little bit sweet food, in which it used acid/vinegar in its making proccess.  It is usually served with fried peanut and cracker. Basically, it is nearly the same with rujak in general, the diference is just in the making process.

 

Well, to make it clear, let’s get down to the recipe or how to make Rujak Cuka/Asinan Khas Bandung.

Ingredients:

• ·         ½ cabbage
• ·         Beansprout (yay/nay)
• ·         1 pineapple (medium)
• ·         2 jicamas/apples
• ·         2 cucumbers (small)
• ·         1 young mango (big)
• ·         6pcs rose apple

• ·         200gr fried peanut
• ·         5pcs red chillies
• ·         Sugar
• ·         Salt
• ·         Acid/vinegar
• ·         Boiled water

Steps:

1. Blend fried peanuts together with chili.
2. Wash cabbage and thinly sliced.
3. Wash the beansprout. Split cucumber into 2 then thinly sliced.
4. Cut jicama, pineapple, and rose apple shaped box. Cut the mango-shaped matches
5. Mix the ingredients together. Then add the spice fine. Stir until spice evenly add a little water. Pour 1/2 tablespoon salt and sugar to taste.
6. After that pour 4 spoon vinegar stir back until blended. Taste and Rujak Cuka/Asinan Khas Bandung is ready to serve.
7. You can add some fried peanut as the topping according to taste.