Preparation

• Step 1 From: jojo@leland.Stanford.EDU (Joanne Spetz) Date: 25 Feb 1994 13:04:16 -0500 "At home we use fruit that is not fully ripe, such as a slightly unripe mango, because this has the right sourness and sharpness of taste.
• Step 2 The best sugar to use is gula Jawa (brown sugar made from juice of the flower of the coconut palm.
• Step 3 It is sold in hard cakes; the amount needed is cut off and crushed, or scraped off.
• Step 4 Gula aren is similar, but comes from the sugar-palm.
• Step 5 A general name for both types is gula merah, red sugar, and similar palm sugar are found elsewhere - e.g.
• Step 6 jaggery in Burma and gula Malaka in Malaysia).
• Step 7 However, I also use dark, soft, brown sugar or Demarara sugar, and either of these is quite satisfactory.
• Step 8 In Indonesia, we would usually add also bengkuang (yam-bean) and jambu (guava or the fruit - not nut - of the cashew are types of jambu).
• Step 9 Peel and segment the pomelo (or ugli, etc).
• Step 10 Slice the cucumber; this may be peeled or not, as you prefer.
• Step 11 Prepare the other fruit, washing and peeling as required, and cutting everything into small pieces.
• Step 12 Put the pieces straight into a bowl of cold water with 1 tsp of salt.
• Step 13 When you are ready to serve, drain off this water and pile all the fruit in a plate or bowl.
• Step 14 For the bumbu: Pound all these, except the tamarind water, until they are smooth; add the water and mix well.
• Step 15 You may need to add another tbsp of tamarind water.
• Step 16 This bumbu should look like a fairly thick, sticky syrup.
• Step 17 To serve, pour all the bumbu over the fruit and mix well; then serve and eat as you would an ordinary fruit salad.
• Step 18 Alternatively, put the bumbu in its own small bowl, and let everyone help themselves." REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives.
• Step 19 Downloaded from G Internet, G Internet.