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Asinan Betawi (Salade de légumes marinés de Jakarta)

Name: Asinan Betawi (Salade de légumes marinés de Jakarta)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: ID
Ingredients: 200 g cabbage, thinly shredded; 1 medium (about 200 g) cucumber, seeded and thinly sliced; 150 g bean sprouts, tails trimmed; 1 small (about 80 g) carrot, julienned; 200 g firm tofu, cut into 2 cm cubes; 3 tbsp vegetable oil, for frying the tofu; 500 ml water, for the vegetable brine; 3 tbsp white vinegar, divided; 2 tsp salt, divided; 2 tbsp tamarind pulp (asam jawa); 100 ml warm water, for the tamarind; 100 g roasted peanuts, for the dressing; 4 red chilies (cabai merah), stems removed; 2, optional bird's eye chilies (cabai rawit), for extra heat; 2 cloves garlic; 1 tsp shrimp paste (terasi), toasted; 2 tbsp palm sugar, grated (or soft brown sugar); 150 ml water, to thin the dressing; 2 tbsp fried shallots, for garnish; 2 tbsp roasted peanuts, crushed, for garnish; to serve, optional kerupuk mie or emping crackers

25m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Salade croquante de légumes marinés et de tofu doré, nappée d'une sauce épicée à la cacahuète et au tamarin.

#indonesian#salad#pickled-vegetables#peanut-sauce#tofu#spicy#street-food

Portions

4portions

Ingrédients

Nutrition

calories300

protein12g

carbs21g

fat19g

fiber5g

Par portion

Étapes

Brine the vegetables

In a large bowl, mix the water with 2 tablespoons of the vinegar and 1 teaspoon of the salt. Add the cabbage, cucumber, bean sprouts and carrot, stir to submerge, and let them sit for 15–20 minutes. This quick salty-sour soak is what makes asinan 'pickled' and gives the vegetables their characteristic tang before the sauce goes on.

500 ml water
2 tbsp vinegar
1 tsp salt
200 g cabbage
1 cucumber
150 g bean sprouts
1 carrot

✅ C'est prêt quand : the vegetables taste lightly sour and still feel crisp, not soft

⏱15:00

Fry the tofu

Drain the vegetables in a colander, squeezing small handfuls gently to push out extra liquid, then set aside. Heat the oil in a small pan over medium heat (170°C/340°F) and fry the tofu cubes for 4–5 minutes, turning occasionally, until golden and a little crisp outside. Drain on paper towels.

200 g tofu
3 tbsp vegetable oil

✅ C'est prêt quand : the tofu is golden brown outside and still soft inside

⏱5:00

Soak the tamarind

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Blend the peanut dressing

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Toss the salad

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Garnish and serve

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Brine the vegetables

500 ml water
2 tbsp vinegar
1 tsp salt
200 g cabbage
1 cucumber
150 g bean sprouts
1 carrot

✅ C'est prêt quand : the vegetables taste lightly sour and still feel crisp, not soft

⏱15:00

Fry the tofu

200 g tofu
3 tbsp vegetable oil

✅ C'est prêt quand : the tofu is golden brown outside and still soft inside

⏱5:00

Soak the tamarind

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Blend the peanut dressing

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Toss the salad

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Garnish and serve

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History & Culture

The Story Behind the Dish

📍 Jakarta, home of the Betawi people📅 Rooted in Betawi street-food traditions from the colonial era onward🥗 ID

Asinan Betawi comes from the Betawi, the indigenous community of old Jakarta, whose cooking blends Malay, Chinese, Arab and Sundanese influences that mixed in the port city over centuries. The word 'asinan' comes from 'asin,' meaning salted, a nod to the old technique of soaking vegetables in salted, vinegared water to preserve and firm them before refrigeration was common.

Sold from carts and market stalls across Jakarta, it became a beloved everyday snack, distinct from the sweeter, fruit-based asinan found in nearby Bogor. The vegetable-and-tofu version with peanut-chili sauce is the one most associated with the Betawi name today.

⭐ Why It's Famous

It's famous for its contrast of textures and flavors: crisp pickled vegetables, soft fried tofu, and a dressing that is sour, sweet, salty and spicy all at once, a refreshing counterpoint to Jakarta's heat and to richer, heavier dishes.

💡 Fun Fact

Street vendors traditionally carry asinan in large glass jars on their carts, ladling out the peanut-chili sauce fresh over the pickled vegetables for each customer.

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