Traditional Indonesian Asinan: A Tangy, Spicy, and Sweet Delight

Ingredients

2 cups of shredded cabbage
2 cups of bean sprouts
1 cucumber, sliced
1 medium carrot, grated
2 fresh red chillies
1 cup of vinegar
1 cup of water
1 cup of sugar
1 teaspoon of salt
2 tablespoons of ground peanuts
2 tablespoons of sesame seeds

Steps and instructions

Start by preparing all the vegetables. Shred the cabbage, grate the carrot, slice the cucumber, and clean and trim the bean sprouts.
In a pan, roast the peanuts and sesame seeds until they turn golden brown. Let them cool and then grind them into a fine paste.
Now prepare the dressing. In a saucepan, add the vinegar, water, sugar, salt, and fresh red chillies. Bring this mixture to a simmer over medium heat until the sugar and salt completely dissolve.
After the vinegar mixture has cooled, add the ground peanut and sesame seed paste to it. Stir the mixture well until it becomes a smooth dressing.
In a large bowl, combine the shredded cabbage, bean sprouts, sliced cucumber, and grated carrot. Pour the dressing over the vegetables and toss until all the ingredients are well coated with the dressing.
Chill the Asinan in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Enjoy the Asinan as a refreshing side dish or as a light meal.

Tools for making

Cutting Board - Used to chop and prepare the vegetables.
Knife - Essential for slicing and chopping the vegetables.
Grater - Needed to grate the carrot.
Pan - Used for roasting the peanuts and sesame seeds.
Saucepan - Used to prepare the dressing.
Mixing Bowl - Used to combine the vegetables and dressing.
Whisk or Spoon - Used to stir and mix the dressing ingredients.
Refrigerator - Needed to chill the Asinan before serving.

Recipe variations

Add diced pineapple or mango for a tropical twist.
Include sliced bell peppers for added crunch and color.
Substitute the cabbage with lettuce or kale for a different texture.
Replace the bean sprouts with thinly sliced radishes or jicama.
Add grilled shrimp or chicken for a protein-packed version.
For a spicy kick, add chopped bird's eye chillies or sriracha sauce to the dressing.
Sprinkle toasted coconut flakes on top for a hint of sweetness.
Try using rice vinegar or apple cider vinegar instead of regular vinegar for a different flavor profile.
Include chopped fresh herbs like mint or cilantro for added freshness.
Add a squeeze of lime juice to the dressing for a tangy twist.

Recipe overview

Asinan is a delightful, tangy, and refreshing salad from Indonesia. It's a perfect blend of crisp, fresh vegetables like cabbage, bean sprouts, cucumbers, and carrots, all generously coated in a unique dressing made from vinegar, sugar, chillies, and a paste of roasted peanuts and sesame seeds. The salad is then left to chill, allowing the flavors to meld together, resulting in a dish that is a riot of flavors and textures. Making Asinan is an easy, straightforward process. Start by preparing the vegetables. Then, roast and grind the peanuts and sesame seeds. Next, prepare the zingy dressing by simmering vinegar, water, sugar, salt, and chillies together. Once cool, mix in the nut and seed paste. Combine the vegetables with the dressing, toss well, and let it chill in the refrigerator for a couple of hours. This recipe will give you a taste of Indonesian cuisine right in your home kitchen, and it makes a great side dish or a healthy, light meal on its own. Packed with flavors and textures, Asinan is sure to be a hit with everyone at your table. Enjoy!

Common questions

Can I use a different type of vegetable? - Yes, you can customize the vegetables used in this recipe according to your preference. Feel free to substitute or add any vegetables you like.
Can I adjust the spiciness of the dressing? - Absolutely! If you prefer a milder version, you can reduce the amount of fresh red chillies used in the dressing. On the other hand, if you like it spicier, you can add more chillies or even include some chili flakes.
Can I use a different type of vinegar? - Yes, you can use other types of vinegar such as rice vinegar or apple cider vinegar as a substitute for the vinegar mentioned in the recipe.
Can I make this recipe in advance? - Yes, Asinan can be made in advance. In fact, it is recommended to chill the dish in the refrigerator for at least 2 hours before serving to allow the flavors to develop.
Can I add additional toppings? - Certainly! Asinan can be versatile when it comes to toppings. You can add toppings like fried shallots, chopped scallions, or even some crispy fried onions for extra flavor and texture.
Is Asinan suitable for vegetarians or vegans? - Yes, Asinan is a vegetarian and vegan-friendly dish as it primarily consists of vegetables and the dressing does not contain any animal products.
Is Asinan spicy? - The level of spiciness in Asinan can be adjusted according to your taste. The recipe includes fresh red chillies, but you can control the amount to make it mild or spicy based on your preference.

Serving dishes and utensils

Mixing Bowl - A large bowl to toss and mix the vegetables with the dressing.
Saucepan - To heat and simmer the vinegar mixture for the dressing.
Pan - To roast the peanuts and sesame seeds.
Grinder or Food Processor - To grind the roasted peanuts and sesame seeds into a paste.
Vegetable Grater - To grate the carrot.
Knife - To slice the cucumber and chop the fresh red chillies.
Measuring Cups - To accurately measure the vinegar, water, sugar, and salt.

Origin stories

Asinan is a delightful dish that originates from Indonesia, particularly popular in Jakarta and Bogor. Its name, "Asinan," literally translates to "salty food," reflecting the dish's characteristic tangy and spicy flavors. This dish’s charm lies in the fact that it incorporates a variety of flavors and textures. The crunchiness of fresh vegetables, the nutty taste of roasted peanuts and sesame seeds, and the spicy and sour dressing all play in harmony to create a unique and exhilarating taste sensation. Unique to Southeast Asian cuisine, Asinan is often served as a refreshing salad on hot days, a testament to the region's tropical climate. While variations of the dish exist, all are united by their vibrant flavors and use of fresh, local ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.