Asinan Betawi
This vibrant Asinan Betawi is a refreshing and tangy Indonesian salad featuring a mix of pickled vegetables and fresh greens. It's dressed in a rich, spicy peanut sauce and topped with crunchy crackers, offering a delightful balance of flavors and textures. Perfect as a light meal or appetizer.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 256 kcal
Allergen information: may contain crustaceans, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
vegetables
- 0.5 pcscabbage, thinly sliced
- 1 pcscucumber, diced
- 100 gbean sprout
- 100 glettuce, roughly chopped
- 200 gfirm tofu, fried and cubed
sauce
- 100 gpeanut, roasted, unsalted
- 2 pcsred chili, deseeded (optional, for less heat)
- 2 pcsbird's eye chili(optional)
- 2 clovegarlic
- 2 tbspbrown sugar
- 1 tbsptamarind paste
- 3 tbsprice vinegar
- 0.5 cupwater
- 0.5 tspsalt
garnish
- 1 cupkrupuk, for serving
Equipment
strainer · pot · blender · large bowl · cutting board · knife
The method
Step by step
- 1
Prepare the vegetables by thinly slicing the cabbage, dicing the cucumber, and chopping the lettuce.
About 5 min
- 2
Blanch the bean sprouts quickly in boiling water for 30 seconds, then immediately drain and rinse with cold water to stop cooking. Drain well.
About 2 min
- 3
In a large bowl, combine the sliced cabbage, diced cucumber, blanched bean sprouts, and chopped lettuce. Add the fried tofu cubes.
About 2 min
- 4
To make the peanut sauce, combine the roasted peanuts, red chilis, bird's eye chilis (if using), garlic, brown sugar, tamarind paste, rice vinegar, water, and salt in a blender or food processor.
About 5 min
- 5
Blend until the sauce is smooth and creamy. If it's too thick, add a little more water, one tablespoon at a time, until it reaches a pourable consistency.
About 3 min
Cook’s note: Taste and adjust seasonings as needed, adding more sugar for sweetness, vinegar for tang, or chili for heat.
- 6
Pour the prepared peanut sauce over the mixed vegetables and tofu in the bowl.
About 1 min
- 7
Toss gently to ensure all the ingredients are evenly coated with the sauce.
About 1 min
- 8
Let the asinan Betawi rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling helps the vegetables absorb the sauce and enhances the refreshing quality of the salad.
- 9
Serve cold, garnished with krupuk for an added crunch.
About 1 min
Cook’s note: Crush the krupuk just before serving to maintain its crispness.
Per serving
Nutrition
- Calories
- 255.9kcal
- Protein
- 13.1g
- Carbs
- 22.9g
- Fat
- 14.9g
- Fibre
- 5.3g
- Sugar
- 13.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Asinan Betawi in an airtight container in the refrigerator.
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