How To Make The Sambal Typical East Java Pencit And Tips To Make It Feel More Delicious

Illustration of young mangoes from pencit chili (cookidoo)

YOGYAKARTA Sambal pencit is one of the culinary products of the East Java Archipelago. The way to make a typical East Java pencit chili sauce is to mix a young mango called pencit with chili sauce. When mixed, chili sauce will taste spicy acid and a little sweet so it's fresh to eat.

The most important ingredient in making pencit chili is the young mango. From the fruit the sweet acid taste comes from. Here are the ingredients needed.

after the collected materials, here are how to make pencit chili sauce that can be done.

For those of you who want to make this chili sauce, there are several tips that can be done. These tips will help get pencit chili sauce with a maximum delicious taste.

Use a half cooking mango. Choose a mango that is not too sour like a golek mango. But if you like the sour taste you can use a mango that is a young apple. In addition, avoid too young mangoes and cooked mangoes. The size of the mango slice should not be too large, it's quite as big as a wooden match and don't be too long.

So that it feels even more delicious you can add shrimp paste and petis. In addition to making it proud, the two ingredients also add more delicious chili sauce.

If the mango you use is less acidic, you can add to the acidic effects of oranges, lemons, or Javanese acid. It's just that the taste becomes a little different from the original slicing chili sauce.

Add salted anchovy if you want to add chili deliciousity. If there is no anchovy, you can add other fish such as tuna.

Sambal pencit will be even more delicious when enjoyed with warm liwet rice. This menu is widely liked by the public and even sold well on the market.

That's how to make a typical East Java pencit chili sauce. Visit VOI.id to get other interesting information.