SaladAppetizerSide Dish

Asinan Betawi

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

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 256 kcal

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, noten, pinda's en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

vegetables

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

sauce

100 gpeanut, roasted, unsalted
2 stred chili, deseeded (optional, for less heat)
2 stbird's eye chili(optioneel)
2 teentjegarlic
2 elbrown sugar
1 eltamarind paste
3 elrice vinegar
0,5 kopjewater
0,5 tlsalt

garnish

1 kopjekrupuk, for serving

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

70%Score

Calorieën: 255,9kcal
Eiwit: 13,1g
Koolhydraten: 22,9g
Vet: 14,9g
Vezels: 5,3g
Suiker: 13,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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