Asinan Sayur

Page : 1 of 1 Amount of Portion : 10 pcs

Date : 2023 Portion Size : 70gr
Type of Dish : Appetizer Serving Temperature : Cold Temperature
Origin : Indonesia Serving Tools : Cereal Bowl

No Method Qty Unit Ingredients

A Prepare
1 100 Gr White Cabbage
2 100 Gr Pineapple
100 Gr Cucumber
3 100 Gr Carrot
4 100 Gr Toge
5 100 Gr Serewpine
Sauce
6 25 Gr Garlic
7 100 Gr Red chili
8 25 Cc Vinegar
10 1000 Cc Water
11 150 Gr Sugar
12 Salt
B Procedure :
1. Cut into Shredded White cabbage, juliene Pineapple, Cucumber, Carrot and
Serewpine, toge mi together.
2. Boiling Garlic and red chili and blend.
3. Mi all ingredient water, vinegar, sugar and salt then check the taste.

C Explanation :
1. Cooking Methode : Boilling
2. Cutting Methode : Shredded, juliene.
3. Ingredients : Cabbage,
pineapple,cucumber,carrot,toge,serewpine,garlic,red chili,vinegar,tamarind,
water,sugar, salt.
4. Color :
5. Taste :
6. Texture :
7. utensils : Cutting board, knife, sauce pan, bowl.
8. Serving tools : cereal bowl