good evening all my friends, how are all my friends, I hope we are all always given health, and also good fortune every day, this time I will show you a recipe that is very different than usual, maybe all of my friends have never tried it. to cook it, this is a vegetable that is often cooked by aceh people, with a combination of several other spices that make the taste different from this dish, this vegetable is called vegetable basting sauce sour sauce.
Bacang fruit has been my favorite food for a long time, I like the taste of the sauce which is sour and also a little spicy, indeed I really like vegetables that are sour and a little spicy.
This Bacang fruit can also be eaten with Rujak seasoning, no wonder many people like it, but Bacang fruit can be eaten with Rujak when it is ripe and yellow.
while for cooking bacang with tamarind sauce, the chosen fruit must be really young and not yet ripe as shown in the following picture, so for friends who want to try cooking it, this is the recipe.
ingredients:
🔻 800 grams of bacang fruit.
🔻10 cayenne pepper.
🔻1 cm turmeric.
🔻 1 grain of garlic.
🔻1/2 teaspoon coriander.
🔻12 sunti acids.
🔻 1 teaspoon of salt.
🔻950 grams of mineral water.
🌼how to cook:
🔻Remove the skin of the Bacang until they are clean, wash them until the sap is gone, cut the Bacang according to taste, wash them again until they are completely clean and the sap is completely gone.
🔻 Grind the spices that have been prepared, I'm here grinding with a rock, grind it finely.
🔻 put the washed and cut Bacang into a container, add salt, mix well, add the spices that have been mashed.
🔻 add water, stir in seasonings , cook until boiling.
🔻 if it's cooked, taste test according to taste.
🔻prepare and serve.
✍️about me?
a housewife who has a hobby of cooking, and also a hobby of composing, in her daily life she always writes, and keeps her work in notebooks, I also have aspirations of becoming a great writer, who is successful in publishing her own work, I also want to share recipes whatever people like.
thank you.
