Asinan Betawi

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Prepare the vegetables by thinly slicing the cabbage, dicing the cucumber, and chopping the lettuce.

   Περίπου 5 λ.

2. 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.

   Περίπου 2 λ.

3. 3

   In a large bowl, combine the sliced cabbage, diced cucumber, blanched bean sprouts, and chopped lettuce. Add the fried tofu cubes.

   Περίπου 2 λ.

4. 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.

   Περίπου 5 λ.

5. 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.

   Περίπου 3 λ.

   Σημείωση του μάγειρα: Taste and adjust seasonings as needed, adding more sugar for sweetness, vinegar for tang, or chili for heat.

6. 6

   Pour the prepared peanut sauce over the mixed vegetables and tofu in the bowl.

   Περίπου 1 λ.

7. 7

   Toss gently to ensure all the ingredients are evenly coated with the sauce.

   Περίπου 1 λ.

8. 8

   Let the asinan Betawi rest in the refrigerator for at least 30 minutes to allow the flavors to meld.

   Περίπου 30 λ.

   Σημείωση του μάγειρα: Chilling helps the vegetables absorb the sauce and enhances the refreshing quality of the salad.

9. 9

   Serve cold, garnished with krupuk for an added crunch.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Crush the krupuk just before serving to maintain its crispness.