Fasts Quote this most delicious fresh food and drink during the day-fresh because we hunger and thirst. Especially when we go to eat sweets. Uih, the fresh unimaginable. Eits, but remember fasts can not imagine eating sweets you know! It could void the fast ya. As women, especially mothers most like ya make-make food and drinks to break the fast. That's can make our husband happy and to prove that we as a wife is also an expert in cooking he .. he .. he ... Those who would like the person who tinkers in the kitchen ya, I have a recipe for candied-fruit preserves a variety of equally fresh with mixed ice.
1. Candied Acid Java
Material:
- 1 kg of tamarind is a large and long
- 100 g brown sugar
- Water just a little
- 200 gr sugar
Method of manufacture:
- Peel the skin and make acid.
- Destroy the brown sugar and add a little water.
- Dip the acid into the liquid brown sugar and then drying. Do it repeatedly, and finally the sun to dry.
- Sprinkle granulated sugar so that the entire surface is covered by sugar acids. Serve.
2. Spicy candied Kedondong
Material:
- 1 kg of fruit a mengkal amra, split into four sections
- 2.5 ltr water
- 1 teaspoon water whiting
- 2 tablespoons salt
- 1.5 g Sodium Benzoate
- 500 gr sugar
- 5 pieces of red chili, minced coarse
How to make:
- Make a solution of 1.5 liters of water, whiting, salt, and Sodium Benzoate.
- Soak the amra fruit into the above solution for 4 hours. Rinse and drain.
- Combine remaining water, sugar, salt and ground pepper then bring to a boil. Remove and let cool.
- Soak in a solution amra chili and let stand for 4 hours so flavors mingle.
- After that put it in a sealed jar. Serve.
3. Candied fro
Material:
- 1 kg fro
- 400 gr sugar
- 1 ltr water
- 4 lbr pandanus leaves
- Red and green food coloring
How to make:
- Rinse and fro, and dispose of his eyes.
- Marinate for 1 hour (preferably soaked with rice water), then rinse again thoroughly.
- Boil and fro with a mixture of water, sugar, pandan leaves and pieces of the desired dye.
4. Candied Mango
Material:
- 1 kg young mango
- 2.5 ltr water
- 1 teaspoon water whiting
- 3 tablespoons salt
- 1.5 Sodium Benzoate
- 500 gr sugar
How to make:
- Peel the mangoes, then slice thinly lengthwise.
- 1.5 ltr Combine water, whiting, salt, sodium benzoate and enter the mango slice.
- Marinate for 4 hours then wash. Cook the remaining water and sugar, when it's cold mango incision enter earlier. Marinate for 4 hours so flavors mingle. Serve.
1. Candied Acid Java
Material:
- 1 kg of tamarind is a large and long
- 100 g brown sugar
- Water just a little
- 200 gr sugar
Method of manufacture:
- Peel the skin and make acid.
- Destroy the brown sugar and add a little water.
- Dip the acid into the liquid brown sugar and then drying. Do it repeatedly, and finally the sun to dry.
- Sprinkle granulated sugar so that the entire surface is covered by sugar acids. Serve.
2. Spicy candied Kedondong
Material:
- 1 kg of fruit a mengkal amra, split into four sections
- 2.5 ltr water
- 1 teaspoon water whiting
- 2 tablespoons salt
- 1.5 g Sodium Benzoate
- 500 gr sugar
- 5 pieces of red chili, minced coarse
How to make:
- Make a solution of 1.5 liters of water, whiting, salt, and Sodium Benzoate.
- Soak the amra fruit into the above solution for 4 hours. Rinse and drain.
- Combine remaining water, sugar, salt and ground pepper then bring to a boil. Remove and let cool.
- Soak in a solution amra chili and let stand for 4 hours so flavors mingle.
- After that put it in a sealed jar. Serve.
3. Candied fro
Material:
- 1 kg fro
- 400 gr sugar
- 1 ltr water
- 4 lbr pandanus leaves
- Red and green food coloring
How to make:
- Rinse and fro, and dispose of his eyes.
- Marinate for 1 hour (preferably soaked with rice water), then rinse again thoroughly.
- Boil and fro with a mixture of water, sugar, pandan leaves and pieces of the desired dye.
4. Candied Mango
Material:
- 1 kg young mango
- 2.5 ltr water
- 1 teaspoon water whiting
- 3 tablespoons salt
- 1.5 Sodium Benzoate
- 500 gr sugar
How to make:
- Peel the mangoes, then slice thinly lengthwise.
- 1.5 ltr Combine water, whiting, salt, sodium benzoate and enter the mango slice.
- Marinate for 4 hours then wash. Cook the remaining water and sugar, when it's cold mango incision enter earlier. Marinate for 4 hours so flavors mingle. Serve.
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