I was craving for some sour mangoes again. Just like the ones I made here. But this time I changed the recipe.
For the marinade, I used tamarind paste (asam jawa), chili flakes and asam boi. Easy only.
I put 6 asam boi into a bowl with one teaspoon of asam jawa paste. Then I added two tablespoons of boiling water and covered the bowl. I left the asam boi and asam jawa paste to steep until it was completely cool. I did not add any sugar or salt as the asam boi is already sweet and salty.
I peeled three unripe mangoes (mango golden susu). If you can, get them semi-ripe, they will taste nicer.
Then I sliced the flesh.
I poured the asam boi/asam jawa mixture and sprinkled some chili flakes.
Then just mix it all up like making salad.
Transfer into container and keep in the fridge.
This is such a nice snack. Crunchy, sweet, sour and salty.
Nice to eat in front of the TV hee...hee...hee.....
Ooooo, so appetising! After eating this, sure got huge appetite to eat a lot of rice and other main dishes.
ReplyDeleteI eat this after my main meal hah..hah..
DeleteOhhh..hmmmm... salivating!! Nowadays my teeth cannot bite sour mangoes anymore... aging teeth is no more strong as before, so now I tell my kids, eat, eat whatever you like to eat... don't wait till you reach my age! hahaha....
ReplyDeleteI have the same issue. They make my gums hurt especially when I brush my teeth. Must be the acid!
DeleteOooooo...ini saya suka! Buat sambal also sedappppp!!!!!
ReplyDeleteOh yes. Sambal belacan with green mangoes, yumzzz!!!
DeleteEven though I don't eat this because of the high sugar content (which you omitted in this recipe), I'm thinking not putting sugar would mean the jeruk will be rather sour. Also between this recipe (with tamarind paste) and the previous one, I'm also thinking the previous one tastes better (which one tasted better for you?). I've no authority on this (since I neither make nor eat jeruk) but I'm thinking tamarind paste is better in cooking than in pickling. ^_~
ReplyDeleteI had the same thoughts as you about the tamarind paste. I noticed that the marinade (it's not quite a pickle more a marinating/flavoring, although they call it jeruk) coating the mango slices at the fruit shop was brownish liquid. I sort of guessed it was tamarind paste. It actually tastes quite good mixed with the asam boi. Both recipes taste good to me though this one provides better flavoring/coating due to the liquids.
Deletelooks good though I don't eat jeruk coz of the sourness...Yes, better binge eat on jeruk than chips in front of TV coz this one is not fattening.
ReplyDeleteThat's what I thought too, besides it provides dietary fibre hah..hah..
DeleteI have grown rather fond of the flavour of asam boi.
ReplyDeleteYou have localized tastebuds and I am glad to hear of that!
DeleteOo..no add sugar uhh? Nice, i will try for kedondong, but kedondong more sour than manggo, so i think must put some sugar right?
ReplyDeleteCan add sugar, no problem. My asam boi is the sweet type and if I add sugar, too sweet pulak.
Deletemy aunt loooooooves jeruk mangga, just like she enjoys most tangy things - very unlike me, which makes it hard to believe we're family, heheh :D
ReplyDeletehah..hah.. generally I think, the girls love sour things while the boys stay away from it :D
DeleteHmmm...I have to keep swallowing my saliva. Mouth watering snack!
ReplyDeletehah..hah.. I love to eat this and cannot stop once I start!
DeleteMy marinade for pickles ais combination of lime juice + asam boi + sugar :P
ReplyDeleteOh! I must try that!
DeleteI love your jeruk. If you make them a lot, I will sell for you!! I am a scary salesman who could sell anything from houses to coffins. LOLOL
ReplyDeleteLOL! I am confident that you are an excellent salesman!
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