Asinan Jakarta - Crispy salad with peanuts and tamarind sauce

Name: Asinan Jakarta - Crispy salad with peanuts and tamarind sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: ½ small cabbage; 2 cups beansprouts; 1 large carrots; ½ round lettuce; ⅓ cucumber; ¾ cup roasted salted peanuts; 1 clove garlic; 1 teaspoon dry chilli flakes or 1-2 bird’s eye red chillies; ½ teaspoon salt; 1 teaspoon tamarind concentrate; 4 tablespoons brown sugar; 1 teaspoon granulated sugar; 1 cup water; Noodle crackers or onion crackers

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
284 kcal
Course
Soup
Cuisine
Indonesian

Asinan Jakarta - Crispy salad with peanuts and tamarind sauce

Liam Rios

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Rooted in the famous traditional Asinan Jakarta, this crispy salad is delicious to have as a snack on a hot summer day. A perfect choice for chilli lovers who want a bit of zingy taste in their salad.

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Ingredients

Servings

½ small cabbage
2 cups beansprouts
1 large carrots
½ round lettuce
⅓ cucumber
¾ cup roasted salted peanuts, crushed and grind with pestle and mortar.
1 clove garlic crushed.
1 teaspoon dry chilli flakes or 1-2 bird’s eye red chillies grind into a paste.
½ teaspoon salt
1 teaspoon tamarind concentrate
4 tablespoons brown sugar
1 teaspoon granulated sugar optional.
1 cup water
Noodle crackers or onion crackers kerupuk - optional.

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Instructions

Slice the cabbage. Set aside.
Cut the carrots into julienne/ matchsticks. Set aside.
Slice the lettuce. Set aside.
And cut the cucumber into slices. Set aside
In a big mixing bowl, add cool boiled water. And stir in one teaspoon of salt.
Then put all the vegetables in the bowl, i.e. cabbage, beansprouts, carrots, lettuce, and cucumber. Gently press until all the vegetables are soaked in the water.
Leave the vegetables to soak for at least a few hours.
In the meantime, make the dressing by mixing crushed peanuts, garlic, chili flakes/chili paste, tamarind, brown sugar, and salt in a small saucepan. Pour in hot water from the kettle. Stir well and cook at medium heat until it reaches boiling point.
Try and taste the sauce. It should taste salty, sour, sweet, and spicy.
The challenge with making asinan is to get all these four flavours to come together. So you may have to add in a teaspoon of granulated sugar if it’s not sweet enough. Or salt if you can’t taste it. Similarly, you add more tamarind and chilli if needed. Feel free to add more each respectively if you think you need it. Although the measure that I did in this recipe has all the flavours.
Once you’re happy with your dressing sauce, you can start making your asinan.
Using a colander, drain the vegetables, and discard the water.
Arrange the veggies in a serving bowl.
Spoon the sauce over the vegetables, and mix well.
Garnish with noodle crackers/ onion crackers if using.

Notes

The crackers are optional. But they give more crunch to your Asinan. If you want, you can use the ready-made prawn crackers from the shop. Because I do that sometimes.
If possible, try to use fresh chillies because they give more flavour and spicy aroma.

Nutrition Information

Show Details

Serving 1g Calories 284kcal (14%) Carbohydrates 36g (12%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g Sodium 430mg (18%) Fiber 4g (16%) Sugar 17g (34%)