This is the ethnic Betawi take on fruit and vegetable salad. Its taste is easily acceptable for the international palate; you just have to adjust the level of spiciness. Almost any kind of fruit can be made into Asinan, especially the sour ones, as long as they are not over ripe. Different kinds of sugar vary on their level of sweetness. To get the right taste, add sugar until you get an over the top sweetness. Then use white vinegar to reduce the sweetness. Choose a higher concentration vinegar so you won’t thin the sauce too much. And add salt to taste saltiness.
Add some protein and change the plating to transform the traditional Asinan into a modern shrimp cocktail. You can substitute the shrimps with fried prawns, lobster, or softshelled crabs.
© 2016 All rights reserved. Published by BABBOOKS.