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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A vibrant, refreshing salad originally from Jakarta, Asinan Betawi offers a delightful combination of crunchy textures and a sweet-sour-spicy peanut dressing. The fried peanuts and red chilies blend into a smooth paste, creating a rich base for the dressing. As it simmers, the aroma of palm sugar and vinegar fills the air, promising a flavorful experience. The fresh vegetables, including lettuce, cabbage, carrot, bean sprouts, and cucumber, provide a crisp contrast to the creamy dressing,...
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Blend the fried peanuts, red chilies, garlic, and 150 mL water into a smooth paste.
Move the blended paste to a pot. Add the palm sugar, salt, 250 mL water, and vinegar. Cook over medium to low heat for 20 minutes until the dressing thickens slightly.
In a bowl, add the lettuce, cabbage, carrot, bean sprouts, cucumber, and tofu.
Pour the peanut dressing over the vegetables and serve.
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You can substitute palm sugar with brown sugar if unavailable.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or white vinegar as a substitute.
Is it necessary to fry the peanuts?
Frying the peanuts enhances their flavor, but you can use roasted peanuts as an alternative.
Can I add other vegetables?
Yes, feel free to add other vegetables like bell peppers or radishes for extra crunch.
How long can the dressing be stored?
The dressing can be stored in the refrigerator for up to a week.
Is this dish served cold or warm?
Asinan Betawi is typically served cold, making it a refreshing salad.
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