Asinan Bengkuang / Sweet and Sour Pickled Jicama
I usually eat jicama as it is, or with some chilli flakes and some salt or in rujak (fruit salad) and I have 2 pieces of jicama at home so I made this instead.
It is best eaten cold. The sweet, sour, spicy and tangy taste is very refreshing. Hope you give this recipe a try.
Asinan Bengkuang / Sweet and Sour Pickled Jicama
I usually eat jicama as it is, or with some chilli flakes and some salt or in rujak (fruit salad) and I have 2 pieces of jicama at home so I made this instead.
It is best eaten cold. The sweet, sour, spicy and tangy taste is very refreshing. Hope you give this recipe a try.
Open in Cookpad AppSteps
- 1
Boil the chillies in some water for 10 minutes. Then throw away the water and mix them in a blender until smooth.
- 2
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.
- 3
Turn off the heat. Add in the jicama pieces. Mix.
- 4
Put in a container. Put in the fridge.
- 5
Best eaten cold the next day.
Cooksnaps
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