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 Asinan Betawi topped with yellow kerupuk mie | |
| Course | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jakarta and West Java |
| Serving temperature | Room temperature |
| Main ingredients | Various vegetables or fruits in hot, sour and sweet sauce |
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. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor. Asinan can be found in restaurants, warung, and travelling street vendor.[1]
- Asinan Betawi: The vegetable asinan of the Betawi people from Jakarta is preserved Chinese cabbage, cabbage, bean sprouts, tofu, and lettuce served in a thin, hot, peanut sauce with vinegar, topped with peanuts and krupuk (especially krupuk mie).[1]
- Asinan Bogor: The fruit asinan of Bogor city, West Java is preserved tropical fruits, such as raw mango, water apple, papaya, ambarella, jicama, nutmeg, and pineapple served in sweet, hot, and sour vinegar and chili sauce, sprinkled with peanuts.[1]
- ^ a b c Will Meyrick. "Asinan the Indonesian Pickle". Street Food Chef. Archived from the original on 2016-10-11. Retrieved 2016-07-12.