Preparation
10 minutes
Cooking
25 minutes
Difficulty
Easy
Ingredients for Crushed Ca Na Serves 4
Raw ca na 500 gr Chili 2 pieces Sugar 150 gr Salt 5 tablespoons MSG 1 teaspoon
How to choose good, less bitter ca na
- To make the crushed ca na tastier, you should choose oval-shaped sour ca na, instead of round or having too pointed ends.
- Pay attention to choosing ca na that is larger than your fingertip, do not buy ca na that is too small as it will usually be bitter.
- Choose ca na fruit with shiny, thin skin, thick flesh with a mild sour taste mixed with a bit of bitterness, and the skin should have a light green color rather than a dark green color.
- Do not choose ca na that are uneven in size, bruised, or have ripened to yellow; especially avoid those with rough skin that is not smooth and shiny.
How to Prepare Crushed Cà Na
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Prepare Cà Na
Prepare 1 large basin of water containing about 3 tablespoons of salt. After rinsing the cà na once with water, proceed to prepare it.
Use a knife to cut the cà na vertically, making about 4 – 5 cuts, each cut deep enough to reach the seed of the cà na. After cutting, place it into the prepared salted water to soak for 5 – 10 minutes.
After cutting all 500g of cà na, proceed to pound the cà na. Place the cà na on a cutting board and use a pestle or another board to apply moderate pressure until the cà na is slightly flattened.
Rinse the flattened cà na with plenty of water.
Tips to Prevent Crushed Cà Na from Being Sour and Astringent- To eliminate the sour and astringent taste of cà na, we need to pound and rinse the cà na multiple times before crushing and mixing with spices.
- When rinsing, you need to taste to check if the sourness and astringency are just right; if they are sufficient, stop rinsing, as each type of cà na will have different levels of sourness and astringency.
- Depending on your preference, you can keep the level of sourness in cà na; if the cà na completely loses its sour and astringent taste, it will also lose its deliciousness.
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Smashed green mango
After rinsing the mango several times, place it on a cutting board and use a pestle to smash it just enough for the flesh to loosen. Continue smashing the remaining mangoes.
To keep it clean, you need to squeeze and rinse the mango again with water, remembering to squeeze out all the water before placing the mango into a bowl.
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Mixing smashed mango
Pound chili salt with a mixture of 2 tablespoons of coarse salt, 1 teaspoon of monosodium glutamate, adding 2 chili peppers and crushing everything together until it becomes a paste.
Next, add 150g of sugar and 1/2 cup (rice bowl) of water into a pan, place it on the stove over medium heat, stirring constantly until the sugar completely dissolves and thickens slightly.
Then, pour the syrup you just cooked along with the crushed chili salt into the bowl with the mango, mixing everything well so that the spices and mango are combined. Wait about 20 minutes for the mango to absorb the spices, and it will be ready.
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Final product
Smashed sour starfruit is an incredibly appealing snack, ensuring that anyone who sees it will find it hard to resist.
The smashed starfruit after completion has a shiny layer of sugar covering the outside, and biting into it will immediately reveal the characteristic sour and astringent taste mixed with the sweet and salty flavor of the sugar syrup and salt, along with the spicy kick of chilies; just one bite will leave a lasting impression.
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Above is the way to make pounded green mango with a sweet and sour taste, enhanced by the spiciness of chili, making it extremely appealing for snacking. Wishing you success in making this dish!
