Vegetable Salad from Jakarta (Asinan Betawi)
Vegetable Salad from Jakarta (Asinan Betawi)
Try this quick and easy Asian recipe by Rinrin Marinka from Home Cooked: Indonesia.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 1 serving
Ingredients
  • ¼ piece Purple Cabbage, chopped
  • ⅓ piece Carrot, cut into small stick
  • 60 grams Bean sprouts
  • 60 grams Salted Vegetables
  • 100-150 grams Fried Peanut
  • 1 tablespoon Tamarind Water
  • 100 grams Brown Sugar
  • 3 Chilli Padi
  • 2 Bird's Eye Chilli
  • 3 Garlic
  • 1 Kaffir Lime
  • 150 grams Tofu, steamed
  • 1 Japanese Cucumber, cut into small stick
  • 100 grams Fried Peanut
  • Salt
  • Yellow and Pink Crackers
  • Pickle mixture:
  • 3 Chillies, grounded
  • 1 tablespoon Vinegar
  • 1 tablespoon Sugar
  • Water
Method
  1. Make the pickle mixture first. Mix chilli, sugar, vinegar, and water
  2. Mix and soak separately: purple cabbage, bean sprout, and carrot, into the pickle mixture. Set it aside for several hours or a night is even better
  3. Make the peanut sauce. Blend: fried peanut, tamarind water, brown sugar, chillies, kaffir lime, garlic, and salt
  4. Put the peanut sauce on the plate
  5. Add the pickles, cucumber, tofu, and the crackers on top of the peanut sauce
  6. Serve

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