📝 About This Recipe
A true icon of Jakarta’s street food culture, Asinan Betawi is a refreshing, multi-textured vegetable salad bathed in a complex, creamy peanut dressing. This dish perfectly balances sweet, sour, salty, and spicy notes, using a base of preserved mustard greens and crunchy fresh vegetables. It is a cooling masterpiece that showcases the unique culinary heritage of the Betawi people, offering a symphony of flavors in every bite.
🥗 Ingredients
The Vegetable Base
- 200 grams Chinese Cabbage (Sawi Putih) (thinly shredded)
- 150 grams Bean Sprouts (tails removed, blanched briefly)
- 1 large Cucumber (seeded and diced into small cubes)
- 100 grams Preserved Mustard Greens (Sawi Asin) (rinsed and chopped)
- 2 blocks Firm White Tofu (steamed and cut into 1-cm cubes)
- 100 grams Radish (thinly sliced into half-moons)
The Peanut Sauce
- 150 grams Roasted Peanuts (skins removed)
- 3-5 pieces Red Chili Peppers (seeded for less heat if preferred)
- 2 pieces Bird's Eye Chili (optional, for extra spice)
- 100 grams Palm Sugar (Gula Jawa) (finely shaved)
- 1 teaspoon Dried Shrimp Paste (Terasi) (toasted)
- 3 tablespoons Tamarind Juice (from 1 tbsp tamarind pulp soaked in water)
- 2 tablespoons Rice Vinegar (for a sharp tang)
- 1 teaspoon Salt (adjust to taste)
- 300 ml Warm Water (to reach desired consistency)
Essential Garnishes
- 2 large pieces Yellow Crackers (Kerupuk Mie) (crushed slightly)
- 1 handful Pink Tapioca Crackers (Kerupuk Merah)
- 2 tablespoons Fried Peanuts (whole, for extra crunch)
👨🍳 Instructions
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1
Prepare the vegetables by washing them thoroughly. Shred the cabbage, dice the cucumber, and slice the radish. Ensure the bean sprouts are cleaned of their tails.
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2
Steam the firm tofu for about 10 minutes until set, then let it cool before cutting into small 1-cm cubes.
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3
Rinse the preserved mustard greens (sawi asin) under cold water to remove excess brine, squeeze dry, and chop them into bite-sized pieces.
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4
To make the sauce, start by frying or roasting the peanuts until golden brown and fragrant. Drain on paper towels.
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5
In a blender or mortar and pestle, grind the roasted peanuts, red chilies, bird's eye chilies, toasted shrimp paste, and palm sugar into a smooth paste.
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6
Transfer the peanut paste to a medium bowl. Gradually whisk in the warm water until the sauce reaches a thick yet pourable consistency, similar to heavy cream.
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7
Stir in the tamarind juice, rice vinegar, and salt. Taste the sauce—it should be a bold balance of sweet, spicy, and sour.
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8
In a large mixing bowl, combine the shredded cabbage, bean sprouts, cucumber, radish, and preserved mustard greens.
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9
Add the cubed tofu to the vegetable mixture, tossing gently to avoid breaking the tofu.
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10
Pour half of the peanut sauce over the vegetables and toss lightly until everything is well-coated.
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11
Let the salad sit for at least 15 minutes in the refrigerator; this allows the vegetables to slightly marinate and release their juices into the dressing.
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12
When ready to serve, transfer to a serving platter and pour the remaining sauce over the top.
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13
Generously top with the whole fried peanuts and the signature yellow and pink crackers for that essential crunch.
💡 Chef's Tips
Always use fresh, crisp vegetables for the best texture; limp vegetables will make the salad soggy. Don't skip the preserved mustard greens (sawi asin) as they provide the 'asinan' (salty/pickled) soul of the dish. If the sauce is too thick after chilling, thin it out with a teaspoon of water or additional vinegar. Toast your shrimp paste (terasi) until it is dry and crumbly to unlock its full umami potential. For a smoother sauce, you can strain the chili seeds before mixing with the ground peanuts.
🍽️ Serving Suggestions
Serve chilled as a refreshing appetizer before a heavy meal like Nasi Uduk. Pair with a glass of iced sweet jasmine tea (Teh Manis) to balance the spice. Add a side of Bakwan Sayur (vegetable fritters) for an extra savory crunch. This dish is best enjoyed immediately after adding the crackers so they don't get soft. For a complete Betawi feast, serve alongside Ayam Goreng Lengkuas.