Acar campur is similar to Asinan but this kind of acculturated Chinese-Indonesian pickle use limited seasoning only like garÂlic, vinegar, sugar, and salt. The resulting of Sweet Asinan is more clean while the Spicy one using red pungent is served to those who are chili lovers.
As you may aware Asinan or IndoneÂsian pickle is a kind of food made by salting and pickling the vegetable or fruits in vinÂegar, sugar and salt. Asinan is one of typical dishes of the Indonesian Culinary Arts. The term refers to the process of pickling salt to soak the vegetable or fruit in a mixed of waÂter and salt. There are many kind of Asinan, but the most favored are Asinan Bogor and Asinan Jakarta. The forerunner of Asinan Bogor is the Chinese-Indonesian residing at Gedong Dalam and they have been doing this culinary business since 30 years ago. I am one of this local pickle lovers and love so much to its fresh fruits and vegetables the chef made and presented to their loyal and new customers. I am really fascinated by the way they are presented, the flavor comes naturally the first thing before the presentaÂtion and serving.
Write this healthy pickle in your loÂcal food shopping list and everybody will love to have it when you come home with both Asinan Buah (fruits) and Asinan Sayur (Vegetables) or the mix-one in your shopÂping bag.
