Seger Bikin Nagih! Resep RUJAK ACEH MANGGA KUWENI
Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**
00:00 : intro
01:13 : persiapan bahan (prepping the ingredients)
02:17 : mengupas dan mencuci buah (peeling and rinsing the fruits)
03:22 : membuat bumbu rujak halus (making Rujak Sauce)
04:51 : memotong buah (slicing the fruits)
06:31 : mencampur semua bahan (mixing all ingredients)
07:28 : hidangan siap dan serving (the dish is ready to serve)
#ResepRujakAceh #ResepRujakManggaKuweni #ResepDevinaHermawan
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[INDONESIAN]
Rujak Aceh (untuk 10-12 porsi)
Bahan:
1-3 buah cabai rawit merah, opsional
3 buah cabai keriting merah
500 gr daging buah kuweni
1 sdm gula merah
5-6 sdm gula pasir
1/8 sdt garam
150 ml air
2 saset terasi
4 buah jeruk kunci
Bahan lainnya:
1 buah mangga muda
¼ buah pepaya mengkal
½ buah nanas
1 buah timun
4 buah jambu air
250 gr kolang kaling, rebus
½ buah bengkuang
Bahan larutan garam:
1,2 liter air
3-4 sdt garam
Cara membuat:
1. Kupas semua buah lalu bilas satu per satu buah ke dalam larutan air garam, tiriskan
2. Rebus cabai keriting merah dan cabai rawit merah hingga matang lalu bakar terasi hingga wangi
3. Potong mangga kweni dan masukkan ke dalam blender. Masukkan cabai yang sudah direbus, terasi, gula pasir, gula merah, garam dan air, blender hingga halus
4. Potong pepaya, mangga muda, nanas, timun, jambu air dan bengkuang. Pindahkan ke dalam mangkuk
5. Tuang saus rujak dan perasan jeruk kunci, aduk rata kemudian masukkan kolang-kaling, aduk rata
6. Diamkan di kulkas selama 4 jam sebelum di hidangkan
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[ENGLISH]
Rujak Aceh Recipe (yield 10-12 servings)
Ingredients:
1-3 pc Thai chili, optional
3 pc red curly chili
500 g kweni mango
1 tbsp palm sugar
5-6 tbsp white sugar
1/8 tsp salt
150 ml water
2 sachet shrimp paste
4 pc key lime
Other ingredients:
1 pc unripe mango
¼ pc young papaya
½ pc pineapple
1 pc cucumber
4 pc rose apple
250 g sugar palm fruit, boiled
½ pc jicama
Salt Solution:
1.2 liter water
3-4 tsp salt
Steps:
1. Peel all fruits, then rinse each fruit in the salt solution. Drain.
2. Boil red curly chili and Thai chili until cooked, then roast the shrimp paste until fragrant.
3. Slice the kweni mango and place in a blender. Add the boiled chilies, shrimp paste, white sugar, palm sugar, salt, and water. Blend until smooth.
4. Slice the young papaya, unripe mango, pineapple, cucumber, rose apples, and jicama. Transfer to a bowl.
5. Pour in the Rujak Sauce and key lime juice. Stir well, then add sugar palm fruits. Stir well.
6. Let sit in the refrigerator for 4 hours before serving.
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