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We hope you got benefit from reading it, now let’s go back to asinan bengkuang / sweet and sour pickled jicama recipe. You can cook asinan bengkuang / sweet and sour pickled jicama using 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Asinan Bengkuang / Sweet and Sour Pickled Jicama:
- Prepare 2 jicamas, peeled and cut rather irregular
- Get 150 grams sugar or as desired
- Take 1 tsp shrimp paste (dillute in some water)
- Provide Pinch salt
- Take 1 tbsp vineagr or as desired
- Get 5 curly red chillies or as desired
- Provide 5 birdeye chillies or as desired
- Use 500 ml water
Steps to make Asinan Bengkuang / Sweet and Sour Pickled Jicama:
- Boil the chillies in some water for 10 minutes. Then throw away the water and mix them in a blender until smooth.
- Put the water in a pan. Add in the chilli paste, shrimp paste, sugar, salt and vinegar. Simmer until everything is well combined for about 15 minutes.
- Turn off the heat. Add in the jicama pieces. Mix.
- Put in a container. Put in the fridge.
- Best eaten cold the next day.
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