SaladAppetizerSide Dish

Asinan Betawi

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

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 256 kcal

Glutenfri

Allergenoplysninger: kan indeholde krebsdyr, nødder, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

vegetables

0,5 stk.cabbage, thinly sliced
1 stk.cucumber, diced
100 gbean sprout
100 glettuce, roughly chopped
200 gfirm tofu, fried and cubed

sauce

100 gpeanut, roasted, unsalted
2 stk.red chili, deseeded (optional, for less heat)
2 stk.bird's eye chili(valgfrit)
2 fedgarlic
2 spsk.brown sugar
1 spsk.tamarind paste
3 spsk.rice vinegar
0,5 kopwater
0,5 tsk.salt

garnish

1 kopkrupuk, for serving

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

70%Score

Kalorier: 255,9kcal
Protein: 13,1g
Kulhydrat: 22,9g
Fedt: 14,9g
Kostfibre: 5,3g
Sukker: 13,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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