Asinan Jakarta or Asinan Betawi (Betawi pickless)

Indonesian Cuisines - Asinan is an appetizer or salad made from raw vegetables and fruit. Despite the name -asin means salty- the most apparent taste of this dish tends to be on the hot-and-sour side. According to its origins, the name asinan refers to the pickling process, which employs the use of salt and vinegar. Its refreshing palate makes asinan most suitable as an appetizer.

Indonesian Cuisines - Asinan Jakarta (Asinan Betawi)

Among the many types of asinans out there, two of the most popular ones are Asinan Jakarta (called Asinan Betawi) and Asinan Bogor. Generally speaking. Asinan Betawi uses vegetables and peanut-based sauce; whereas Asinan Bogor uses local fruit and a kind of sauce made of chili, garlic and vinegar.

The most common vegetables used in asinan are sawi asin (pickled bok Choy), cabbage, bean sprouts, grated carrots, lettuce and slices of yellow tofu. Some versions add the use of jicama and sweet potatoes to result in a crunchy texture. Peranakan-style Asrnan uses tek kim leaves (antanan) and chives (leaves and bulbs).

The fruit used in asinan are locally grown and widely available in the Jakarta-Bogor area, such as green mango, kedondong (Spondias dulcis), salak (Salacca zalacca), jambu air (Syzygium aqueum), green papaya, jicama, nutmeg, pineapple and grapes. Because of its fruit content, Asinan Buah appears more like rujak, with the exception that rujak uses fresh fruit.

Asinan Bogor

Asinan is served with a sprinkle of fried peanuts and topped with crispy noodle crackers. Its refreshing taste makes it a popular fare in the hot tropical weather. Judging from its presentation and flavor, it is widely presumed that the dish was invented by the Chinese Peranakan community, possibly in the beginning of the 20th century.

INGREDIENTS (serves 5-6):

• 200 gr firm yellow tofu, cut into the size of 1 x 1 x 2 cm
• 100 gr cabbage, thinly sliced by 1 cm
• 150 gr bean sprouts, remove the roots
• 200 gr salted Chinese cabbage, washed, drained and sliced by 2 cm
• 150 gr cucumber, sliced by 1/2 cm
• 150 gr carrots, coarsely grated
• 100 gr chives, washed, roots removed
• 50 gr coriander leaves, remove the roots (to taste)

ASINAN SAUCE (Combine All Except For The Vinegar):

• 80 gr 3-4 pcs red chilies, ground
• 5 gr 1 tablespoon dried shrimp, soaked in hot water, ground
• 50 gr 5 tablespoons fried peanuts, ground
• 300 gr sugar
• 3-4 teaspoons salt
• 1000 cc boiled water
• 3 teaspoons vinegar 25%

GARNISH:

• 150 gr fried peanuts
• 7-8 pcs noodle crackers
• 8 tablespoons palm sugar syrup

METHODS:

1. Wash and prepare the vegetables.
2. Asinan sauce: Heat the sauce ingredients over fire, stirring until well blended and boiling. Cool down, add vinegar, mix well.
3. Place the vegetables into the bowl. Pour the sauce over it. Keep in refrigerator for half a day.
4. Take it out, scatter with fried peanuts, noodle crackers and palm sugar syrup.

You can try this Indonesian recipe at home, good luck and Happy Cooking.

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