Asinan Dressing

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Bobby Ananta Asinan Dressing
Serves 6 for Indonesian fruit salad or vegetable salads.

This recipe is inspired by asinan Jakarta and Rujak Bali, simply fresh and lovely for summer time. Sweet, sour, hot, umami, and fresh.
300g cucumber, chopped
3 red chillies, chopped
2 bird eye chillies, chopped
1 clove of garlic, chopped
1cm ginger, grated
15g dried shrimp, toasted and finely ground (using pestle and mortar)
60g coconut sugar, grated
1tsp salt
Sprig of coriander leaves, finely sliced
Sprig of Kemangi (Indonesian basil) optional or sprig of mint leaves, finely sliced
Lime juice of 1 lime
1 ½ tbs rice wine vinegar
In a blender or a food processor put all the ingredient except lime juice, rice wine vinegar, coriander leaves and kemangi, blend into a smooth paste. Put into a small bowl, add coriander leaves, kemangi, lime juice and white wine vinegar, stir well. Leave it in the fridge for an hour before use to let the ingredients get to know each other.
Enjoy the dressing with sliced tropical fruit or mixed noodles and fresh vegetables and I always find this dressing is a compliment for pan fried sea bass.


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