Asinan Jakarta - pickled vegetables from Jakarta

Ingredients

• 100 glettuce
• 150 gsalted cabbage (sawi asin)
• 50 gchives
• 150 gcucumber
• 100 gcabbage
• 100 gbean sprouts
• 200 gtofu
• 500 mlwater
• 100 gpalm sugar
• 150 gpeanuts
• 2red chillies
• 1red bird's eye chilli
• 25 gdried shrimp (ebi)
• 2 tspvinegar
• 1/2 tspsalt
• 50 gsugar

Instructions

1. 1

   Steam the tofu

   Cut the tofu into 1 cm cubes and steam until tender.

2. 2

   Prepare the vegetables

   Cut the lettuce into pieces, slice the salted cabbage thinly, cut the cucumber into pieces, slice the cabbage into thin strips and chop the chives into small pieces.

3. 3

   Mix the salad

   Combine the prepared vegetables with the tofu.

4. 4

   Grind the seasoning

   Pound or grind the peanuts, chillies, bird's eye chilli, dried shrimp, vinegar, salt and sugar into a smooth, creamy mixture.

5. 5

   Cook the sauce

   Heat the water, palm sugar and ground seasoning in a pan. Bring the mixture to the boil, then leave it to cool.

6. 6

   Dress and serve

   Pour the cooled sauce over the vegetables and tofu, then serve.

What is Asinan Jakarta?

Asinan is an Indonesian preparation of vegetables or fruit served with a strongly flavoured dressing; Jakarta-style versions are known for a punchy balance of sweet, sour and spicy notes. This version pairs crunchy vegetables and salted cabbage with tofu and a peanut-based sauce.

The range of textures is part of its appeal: crisp vegetables meet tender tofu, while the sauce brings the components together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The vegetables and palm sugar contribute most of the carbohydrates, while the peanuts account for much of the fat and some of the protein; tofu and dried shrimp add further protein. For a more balanced plate, serve a portion alongside a protein-rich dish or some rice, depending on what else is being served.

The vegetables and tofu

Salted cabbage: its savoury, briny flavour contrasts with the fresh lettuce, cucumber, cabbage and bean sprouts. Slice it thinly so it is easy to mix through the salad.

Tofu: steaming the cubes until tender gives them a soft texture without browning. Cut them evenly so they combine neatly with the vegetables.

Making the peanut sauce

Ground mixture: the peanuts, chillies, dried shrimp, vinegar, salt and sugar form the seasoning base. Grind them to a creamy consistency so the sauce coats the vegetables rather than leaving large, separate pieces.

Palm sugar: heating it with the water and ground mixture helps combine the sauce. Bring it to the boil as directed, then let it cool before dressing the salad.

Keeping the salad crisp

Cutting: slice the cabbage and salted cabbage thinly, and keep the cucumber and lettuce in pieces that are comfortable to eat. Chop the chives small so their flavour is distributed throughout.

Dressing: pour the sauce over the salad when it has cooled. For the crispest vegetables, assemble and dress the dish close to serving.

Serving and timing

Allow time for the sauce to cool after boiling; the recipe gives a total time of 60 minutes. Prepare the vegetables and tofu while the sauce cools, then combine everything for serving.

Serve as a salad or as part of a larger Indonesian-style meal. Rice makes a simple accompaniment if you want a more filling plate.

Recipe notes & tips

• Cut the vegetables to a similar size so they are easy to mix and eat.
• Grind the sauce ingredients thoroughly for a smoother, more even coating.
• Taste the salted cabbage before mixing it in, as its saltiness can vary.
• Let the sauce cool before pouring it over the vegetables.
• Keep some sauce aside and add it gradually if you prefer a lighter coating.

Variations

• Adjust the heat: use fewer chillies for a milder sauce.
• More crunch: add extra bean sprouts just before serving.
• Smoother sauce: grind the peanuts more finely before cooking.
• Extra tang: add a little more vinegar to the ground seasoning.
• Serve with rice: add cooked rice on the side for a more filling meal.

Common mistakes to avoid

• Slicing the cabbage thickly: it can be awkward to eat; cut it into thin strips.
• Leaving large pieces in the sauce: the dressing may not coat evenly; grind the seasoning to a creamy consistency.
• Pouring on hot sauce: it can soften the vegetables; let the sauce cool first.
• Over-salting: salted cabbage already brings savouriness; taste it before adding the full amount to the salad.
• Dressing too early: the vegetables can lose their crispness; combine them with the sauce close to serving.

How to store

Store the vegetables and sauce separately in covered containers in the fridge and combine them shortly before serving. Use within 2 days for the best texture; the sauce can be stirred and served cold or gently warmed separately.

Frequently asked questions