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Vegetable Salad from Jakarta (Asinan Betawi)

Try this quick and easy Asian recipe by Rinrin Marinka from Home Cooked: Indonesia.

Ease of Cooking
Easy

Method of Cooking
Mixing

Prep 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 sprout
  • 60 grams salted vegetables
  • 100-150 gr fried peanut
  • 1 tablespoon Tamarind water
  • 100 gr Brown sugar
  • 3 Chili padi
  • 2 Bird eye chili
  • 3 Garlic
  • 1 Kaffir Lime
  • 150 gr Tofu, steamed
  • 1 Japanese Cucumber, cut into small stick
  • 100 grams fried peanut
  • Salt
  • Yellow and pink crackers
  • Pickle mixture:
  • 3 chilies, 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. done

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