Asinan Jakarta

This refreshing, melting pot of flavors that is believed to have originated in the beginning of the 20 th century among Chinese immigrant societies in Indonesia. Raw vegetables and fruit area soaked in vinegar and salt, than sprinkled with fried peanuts and served with crunchy noodie crakers, lending richness of texture to Asinan Betawi. Another version of the popular appetizer is found in Bogor, West Java where locals there substitute the use of peanuts sauce with that of chilies, garlic and vinegar.

Where To Eat :

• Asinan Sewan Bedeng : Jl. Ki Samaun ( Across Varia Store ), Tangerang

• Asinan Petamburan : Jl. Aipda K.S Tubun, Petamburan No 136, Jakarta

• Asinan Special Ny. Isye : Jl. Kamboja 3 No 12, Rawamangun, Jakarta

• Asinan Kamboja : Jl. Taman Kamboja No 10 Rawamangun, Jakarta

 How To Cook :

Ingredients ( served 5-6 ) : 1 portion = 768 calories

• 220 grams firm yellow tofu, cut into the size of a dice

• 100 grams cabbage, thinly sliced by 1 cm

• 150 grams bean sprouts, remove the roots

• 200 grams salted Chinese cabbage, washed, drained and sliced by 2 cm

• 150 grams carrots, coarsely grated

• 100 grams chives, washed, roots removed

• 50 grams coriander leaves, remove the roots ( to taste )

Asinan Sauce ( combine all except for vinegar )

• 3-4 pcs red chilies, ground

• 1 tablespoon dried shrimp, soaked in hot water, ground

• 5 tablespoons fried peanuts, ground

• 300 grams sugar

• teaspoon salt

• 1000 cc boiled water

• 3 teaspoons vinegar 25 %

Garnish

• 150 grams fried peanuts

• 7-8 pcs noodle crackers

• 8 tablespoons palm sugar syrup

Methods

• Wash and prepare the vegetables

• Asinan sauce heat the sauce ingredients over fire, stirring until well blended and boiling. Cool down, add vinegar, mix well

• Place the vegetables into the bowl, pour the sauce over it. Keep in refrigerator for a half day

• Take it out, scatter with fried peanuts, noodle crackers and palm sugar syrup