📝 About This Recipe
Hailing from the rain city of Bogor, this iconic Indonesian vegetable salad is a masterclass in the balance of 'Asam, Manis, Pedas' (Sour, Sweet, and Spicy). It features a vibrant medley of crisp, raw vegetables bathed in a pungent, sun-colored chili and vinegar broth that awakens every taste bud. What makes this dish truly special is the contrast between the earthy crunch of the vegetables and the addictive, tangy heat of the fermented-style dressing.
🥗 Ingredients
The Vegetable Base
- 200 grams Cabbage (thinly shredded)
- 150 grams Bean Sprouts (tails removed, rinsed in cold water)
- 2 medium Cucumber (seeded and sliced into half-moons)
- 100 grams Chinese Mustard Greens (Sawi Asin) (pickled variety, chopped into 1-inch pieces)
- 2 blocks Firm Yellow Tofu (cut into small cubes)
- 100 grams Radish (thinly sliced)
The Spicy Tangy Broth
- 5-7 pieces Red Curly Chilies (seeded for less heat if desired)
- 3 pieces Bird's Eye Chilies (optional, for extra kick)
- 2 tablespoons Dried Shrimp (Ebi) (soaked in hot water and toasted)
- 150 grams Palm Sugar (finely combed)
- 2 tablespoons Granulated Sugar (adjust to taste)
- 1 tablespoon Salt
- 3-4 tablespoons White Vinegar (or use tamarind water for a milder sourness)
- 600 ml Water
Garnish & Crunch
- 1/2 cup Roasted Peanuts (skinless)
- 2-3 large pieces Yellow Crackers (Kerupuk Mie) (broken into chunks)
👨🍳 Instructions
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1
Prepare the spicy paste by blending the red curly chilies, bird's eye chilies, and the soaked/toasted dried shrimp (ebi) with a splash of water until smooth.
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2
In a medium saucepan, combine the 600ml of water with the blended chili paste and bring to a gentle boil over medium heat.
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3
Add the palm sugar, granulated sugar, and salt to the boiling mixture. Stir continuously until the sugars are completely dissolved and the raw smell of the chilies has vanished (about 8-10 minutes).
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4
Turn off the heat and let the liquid cool slightly. Once warm, stir in the white vinegar. Taste and adjust; it should be a bold balance of sweet, sour, and spicy.
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5
Strain the broth through a fine-mesh sieve into a clean bowl to achieve a smooth, clear liquid. Discard the solids. Let the broth cool completely, then refrigerate for at least 1 hour (cold broth is essential).
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6
Prepare the vegetables: wash all greens thoroughly in ice-cold water to ensure maximum crispness. Drain well.
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7
If using fresh yellow tofu, blanch the cubes in boiling water for 2 minutes to firm them up, then drain and set aside to cool.
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8
Arrange the shredded cabbage, bean sprouts, sliced cucumbers, radish, and pickled mustard greens in a large mixing bowl or individual serving bowls.
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9
Add the cooled tofu cubes on top of the vegetable medley.
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10
Pour the chilled spicy broth over the vegetables until they are partially submerged.
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11
Allow the salad to sit for 10-15 minutes before serving so the vegetables can absorb the flavors of the dressing.
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12
Just before serving, sprinkle generously with roasted peanuts and top with broken yellow crackers for that essential crunch.
💡 Chef's Tips
Toasting the ebi (dried shrimp) is a crucial step; it removes the fishy scent and unlocks a deep umami aroma. Always add the vinegar after the broth has cooled slightly to keep the acidity bright and sharp. For the best texture, keep the vegetables and the broth in separate containers in the fridge until 15 minutes before serving. If you find the vinegar too harsh, replace half of it with fresh lime juice for a more floral citrus note. Ensure your bean sprouts are very fresh; if they look limp, soak them in ice water for 10 minutes to revive them.
🍽️ Serving Suggestions
Serve chilled as a refreshing appetizer on a hot afternoon. Pair with 'Kerupuk Mie Kuning' (yellow noodle crackers) for the most authentic Bogor experience. Enjoy alongside grilled chicken (Ayam Bakar) to cut through the richness of the meat. Serve with a glass of iced jasmine tea to complement the spicy and sour notes. Great as a side dish for a traditional Indonesian rijsttafel spread.