Jakarta Mixed Pickles
Origin: Jakarta
Ingredients
- 450 gr tofu or yellow coloured tofu, steamed or boiled
- 200 gr fresh beansprouts
- 2 pc cucumber, lenghty halved, thinly sliced
- 200 gr pickled mustard green (preserved), discard the water, sliced (skip if not obtainable)
- 2 pc carrots, peeled, shredded
- 200 gr cabbage leaves, shredded or thinly sliced
- a handfull of chinese chives, cut into 5 cm/2 inches (replace with springs onions as substitute)
- vegetable oil to fry (if raw peanut to be used)
For the Sauce
- 3 pc arge red chillies, de-seeded, chopped
- 5 pc bird chillies, (add if you like it more spicy)
- 300 gr palm sugar, shredded
- 50 gr roasted/fried peanuts, grinded or use Pindakaas/dutch peanut butter as a subtitute
- ½ tsp roasted dried shrimps, soaked in hot water until soft
- 1 tbsp tamarind pulp, soak with 3 tbsp water (optional, to enhance the flavour)
- 4 tbsp vinegar
- 1 lt water
- 2 tsp salt or to taste
Jakarta Mixed Pickles
Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak', which is usually served fresh, while asinan is preserved vegetables or fruits.There are many variants of Asinan in Indonesia, the most popular is Asinan Bogor and Asinan Jakarta or well known as Asinan Betawi, refers to the inhabitans of Jakarta regions which's called "Orang Betawi/Betawinese.Listed in 30 Indonesian Culinary Icons, Asinan Jakarta literally means "Jakarta Mixed Pickles" is a traditional dish which consist of tofu, fresh sliced/shredded vegetables and sweet sour spicy peanuts sauce.Served in the middle of hot-humid Jakarta's weather, nothing could be better :-). No wonder, this recipe is very popular among Jakarta street food's scene.In my opinion, this dish is more likely to be a salad as a pickle :-). Have a look and try, hopefully this recipe adds your pickles/salads collection :-). Attention : It's spicy but delicious!!
Instructions
- Skip these following steps if you prefer a natural uncoloured tofu. Just slice the tofu block and boil or steam about 10 minutes and cut in cube. Put aside.
- If you like to have a pretty coloured tofu as the indonesians do, then follow these steps : Prepare a small saucepan, add 1 tsp salt and 1 tsp ground turmeric.
- Add 1 liter/2 pints water, stir to mix.
- Add the sliced tofu.
- Cook over medium heat to boil. As you see the outer surface of tofu will absorb the turmeric's colour and turns yellowish.
- Set aside to drain & cut in small cube. Set aside.
- Cut in small cube.
- Making the sauce : If you use raw peanuts, heat enough oil over medium heat, deep-fry the peanuts for about 3 minutes until golden brown. Set aside to drain.
- Grind the fried peanuts with dry grinder/dry mill.
- Grind the chillies & soaked dried shrimps into smooth paste.
- Put the chili paste, grinded peanut, palm sugar, tamarind juice (if used) in saucepan. Add 1 liter water and bring over medium heat to boil. If your palm sugar has a pale colour, just add 1 tbsp dark soy sauce to darken the sauce.
- Simmer over low heat for 15 minutes. Add the vinegar & adjust the taste. If necessary add salt or sugar to taste. Remove from heat and let it cool.
- Prepare,& cut/slice/shredded all vegetables as required.
- Deep fry crackers if you choose to make them yourself. ( unfried crackers can be obtained in Asian shop).
- Mixing the Pickles: Put prepared vegetables except tofu & pickled green mustard (if used) in a large bowl/salad bowl, add the sauce, stir well and store in a fridge minimum 2 hours. This dish tastes best when it's really cold.
- Serving Method: Serve the pickle (with sauce) into individual serving bowl/deep plate, add sliced tofu, pickled green mustard and garnish with fried peanuts & crackers. Eat with a spoon which enable you to scoop the sauce.
Note & Tips:
- You can make the sauce a day in advance, store in a jar and keep in a fridge over night. Prepare the tofu and fresh vegetables on the serving day and mix with the sauce just shortly before serving. Just the way the food hawkers in Jakarta authentically serve their customers 🙂
