Cherry & Dennis Helper Habitat

Indonesian Asinan Sayur

印尼酸甜花生汁雜菜

Indonesian Asinan Sayur — finished dish

Total time: 165 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Cucumber and cabbage are quick-pickled cold before cooked sprouts, tofu and peanuts are added.

01

Ingredients

Main ingredients

200 g cucumber
150 g cabbage
150 g mung bean sprouts
200 g firm tofu
60 g roasted unsalted peanuts
1 L water (Blanching water)

Sweet-sour dressing

150 ml water
50 ml rice vinegar
35 g sugar
0.25 tsp salt
0.25 tsp chilli powder

Vegetable salting

0.5 tsp salt

Indonesian Asinan Sayur — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
measuring jug
lidded pot
sieve
serving plate

Indonesian Asinan Sayur — tools

03

Steps

Indonesian Asinan Sayur — Wash and slice cucumber; wash cabbage leaves and shred

Step 1

Wash and slice cucumber; wash cabbage leaves and shred

Wash and slice cucumber; wash cabbage leaves and shred.

Indonesian Asinan Sayur — Toss vegetables with half a teaspoon salt and leave fifteen minutes

Step 2

Toss vegetables with half a teaspoon salt and leave fifteen minutes

Toss vegetables with half a teaspoon salt and leave fifteen minutes.

Indonesian Asinan Sayur — Boil dressing water, vinegar, sugar, quarter teaspoon salt and chilli for one minute

Step 3

Boil dressing water, vinegar, sugar, quarter teaspoon salt and chilli for one minute

Boil dressing water, vinegar, sugar, quarter teaspoon salt and chilli for one minute.

Indonesian Asinan Sayur — Cool dressing in a shallow bowl; do not pour it hot over vegetables

Step 4

Cool dressing in a shallow bowl; do not pour it hot over vegetables

Cool dressing in a shallow bowl; do not pour it hot over vegetables.

Indonesian Asinan Sayur — Briefly rinse salted vegetables with drinking water and drain well

Step 5

Briefly rinse salted vegetables with drinking water and drain well

Briefly rinse salted vegetables with drinking water and drain well.

Indonesian Asinan Sayur — Add cold dressing, cover and refrigerate two hours, turning once

Step 6

Add cold dressing, cover and refrigerate two hours, turning once

Add cold dressing, cover and refrigerate two hours, turning once.

Indonesian Asinan Sayur — Drain tofu into two-centimetre cubes; rinse and trim sprouts

Step 7

Drain tofu into two-centimetre cubes; rinse and trim sprouts

Drain tofu into two-centimetre cubes; rinse and trim sprouts.

Indonesian Asinan Sayur — Boil one litre water and cook tofu three minutes

Step 8

Boil one litre water and cook tofu three minutes

Boil one litre water and cook tofu three minutes.

Indonesian Asinan Sayur — Add sprouts and boil two minutes until piping hot

Step 9

Add sprouts and boil two minutes until piping hot

Add sprouts and boil two minutes until piping hot.

Indonesian Asinan Sayur — Drain and spread cooked toppings to cool; refrigerate if not using immediately

Step 10

Drain and spread cooked toppings to cool; refrigerate if not using immediately

Drain and spread cooked toppings to cool; refrigerate if not using immediately.

Indonesian Asinan Sayur — Before serving, crush peanuts and stir half into pickles and cold dressing

Step 11

Before serving, crush peanuts and stir half into pickles and cold dressing

Before serving, crush peanuts and stir half into pickles and cold dressing.

Indonesian Asinan Sayur — Add cooked sprouts and tofu, top with remaining peanuts and serve; refrigerate leftovers promptly

Step 12

Add cooked sprouts and tofu, top with remaining peanuts and serve; refrigerate leftovers promptly

Add cooked sprouts and tofu, top with remaining peanuts and serve; refrigerate leftovers promptly.

Common mistakes

Vinegar does not replace washing or cooking sprouts.

Tips

Keep dressing tart and thin; no potatoes, eggs or thick satay sauce. Contains peanuts and soy; cook sprouts, never serve raw.