| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Malay |
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pomelo or ugli fruit or texas grapefruit (jeruk bali) |
| 1/2 |
|
Cucumber |
| 1/2 |
|
Pineapple |
| 2 |
|
Apples; granny smith or cox's (kedondong) |
| 2 |
|
Mangoes or slightly unripe pears |
| 1 |
|
Cabe rawit (capasicum frutescens; hot peppers – those from an ornamental pepper tree; according to the author; thai hot peppers are probably okay) |
| 1 |
sl |
Grilled terasi (a dark colored paste made from shrimp); optional |
| 4 |
oz |
Gula jawa (the sugar mentioned below) |
| 1/3 |
|
Cooking banana (known as 'stone banana'; chopped up, skin and all; and has many small crunchy seeds inside it); optional |
|
lg |
Pinch of salt |
| 1 |
tb |
Tamarind water (soak 1 oz of dried tamarind in about 1/2 pint water) |
INSTRUCTIONS
FOR THE BUMBU
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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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