SaladAppetizerSide Dish

Asinan Betawi

Name: Asinan Betawi
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: indonesian
Ingredients: 0,5 u cabbage thinly sliced; 1 u cucumber diced; 100 g bean sprout; 100 g lettuce roughly chopped; 200 g firm tofu fried and cubed; 100 g peanut roasted, unsalted; 2 u red chili deseeded (optional, for less heat); 2 u bird's eye chili (opcional); 2 gra garlic; 2 cs brown sugar; 1 cs tamarind paste; 3 cs rice vinegar; 0,5 tassa water; 0,5 ct salt; 1 tassa krupuk for serving

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.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 256 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

vegetables

0,5 ucabbage, thinly sliced
1 ucucumber, diced
100 gbean sprout
100 glettuce, roughly chopped
200 gfirm tofu, fried and cubed

sauce

100 gpeanut, roasted, unsalted
2 ured chili, deseeded (optional, for less heat)
2 ubird's eye chili(opcional)
2 gragarlic
2 csbrown sugar
1 cstamarind paste
3 csrice vinegar
0,5 tassawater
0,5 ctsalt

garnish

1 tassakrupuk, for serving

Estris

strainer · pot · blender · large bowl · cutting board · knife

Elaboració

Pas a pas

1
Prepare the vegetables by thinly slicing the cabbage, dicing the cucumber, and chopping the lettuce.
Uns 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.
Uns 2 min
3
In a large bowl, combine the sliced cabbage, diced cucumber, blanched bean sprouts, and chopped lettuce. Add the fried tofu cubes.
Uns 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.
Uns 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.
Uns 3 min
Nota de cuina: 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.
Uns 1 min
7
Toss gently to ensure all the ingredients are evenly coated with the sauce.
Uns 1 min
8
Let the asinan Betawi rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
Uns 30 min
Nota de cuina: 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.
Uns 1 min
Nota de cuina: Crush the krupuk just before serving to maintain its crispness.

Per ració

Nutrició

70%Puntuació

Calories: 255,9kcal
Proteïnes: 13,1g
Hidrats de carboni: 22,9g
Greixos: 14,9g
Fibra: 5,3g
Sucre: 13,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Asinan Betawi in an airtight container in the refrigerator.