Jakarta Fruit & Vegetable Salad ( Asinan Jakarta)

Asinan is a generic name for hot, salty, sour and sweet salad, which is considered a refreshing dish and is typically sold by street vendors. Certainly, I found this instantly invigorating - such fresh, clean flavours.

Recipe author :

Siri Owen

Inside The Southeast Asian Kitchen

Reproduced courtesy of ArtpostAsia Pte Ltd

 

Category:  Starters & Salads Main Course  - 
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Ingredients

For 4 people

Recipe

  • 1 cucumber, peeled
  • 2 medium carrots, peeled
  • 2 small bengkuang (yam beans), or unripe pears
  • 1 small pineapple, peeled and cored (optional)
  • 115 g bean sprouts, cleaned
  • 115 g white cabbage, finely shredded
  • 60 g Chinese cabbage, finely shredded
  • 60 g brown sugar
  • 4 tbs water 1 tbs caster sugar
  • 1 tsp fried or grilled terasi (shrimp paste)
  • 2 tbs dried shrimps, soaked in hot water for 5 minutes, then drained
  • 1 cabe rawit (bird's-eye chilli) or, 2 small dried red chillies
  • 1 large red chilli, deseeded and chopped
  • 225 ml distilled malt or white vinegar
  • 2 tsp salt
  • 85 g peanuts, fried or roasted
  • 3 or 4 krupuk udang (prawn crackers)
  • mixed lettuce leaves

Jakarta Fruit & Vegetable Salad ( Asinan Jakarta) Directions

  1. Cut the cucumber and carrots into matchsticks, taking care not to make them too small. Peel the kedondong and bengkuang, then slice them into irregular wedges, but not too thinly.Cut the pineapple, if used, into small pieces.
  2. To make the dressing, melt the brown sugar and the water in a small saucepan. Transfer this straightaway into a large glass bowl. Set aside. Put the rest of the ingredients for the dressing into a blender and blend, but not too smoothly. Transfer this into the bowl with the already melted brown sugar. Stir this dressing to mix well, and adjust the seasoning. Now mix all the salad ingredients in the dressing, and leave to stand for a few hours, or overnight, in the refrigerator or a cool place, to let the juices penetrate.
  3. Just before serving, transfer the salad mixture to a large platter, garnish with the peanuts and krupuk udang, and arrange the lettuce leaves around the edge of the platter.
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