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A pickled vegetable or fruit dish commonly found in Indonesia, the name asinan directly translates to ‘salty’.

Let's start cooking!

Water and vinegar added to large bowl

Step 1 - Pickled vegetables

  • Julienne cucumber, daikon, carrots and slice mustard greens. Set aside.
  • In a large bowl, add 250 g water, 250 g vinegar, 1 Tbsp salt and 1 Tbsp sugar. Mix well.
  • Soak cucumber, daikon, carrots, mustard greens and bean sprouts separately in the mix.
  • Leave to pickle, covered in the refrigerator overnight.
    Asinan is similar to another Indonesian dish, rujak, but where asinan uses pickled ingredients, rujak is served with fresh vegetables
Blended peanut sauce on heated pan

Step 2 - Blend and fry peanut sauce

  • In a blender, add 150 g peanuts, red chili, chili padi, 50 ml vinegar and 50 ml water, with salt and sugar to taste. Blend into a fine paste.
  • In a pan on medium heat, add paste and fry for 5 minutes. Set aside.
In Bogor, West Java, a popular variant of this dish is named Asinan Bogor. Instead of vegetables, it’s made with preserved fruit such as mango, pineapple and papaya.

Garnish and serve!

Asinan served on a plate with keropok and garnish

In a mixing bowl, mix all the pickled vegetables and set aside. Arrange keropok mie neatly on the serving plate. Place the pickled mix on the plate, pour peanut sauce on top and sprinkle with crushed peanut.

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