SaladAppetizerSide Dish

Asinan Betawi

Name: Asinan Betawi
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: indonesian
Ingredients: 0.5 pcs cabbage thinly sliced; 1 pcs cucumber diced; 100 g bean sprout; 100 g lettuce roughly chopped; 200 g firm tofu fried and cubed; 100 g peanut roasted, unsalted; 2 pcs red chili deseeded (optional, for less heat); 2 pcs bird's eye chili (optional); 2 clove garlic; 2 tbsp brown sugar; 1 tbsp tamarind paste; 3 tbsp rice vinegar; 0.5 cup water; 0.5 tsp salt; 1 cup 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.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 256 kcal

Gluten-free

Allergen information: may contain crustaceans, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

70%Score

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

Storage

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