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Prepare the Vegetables

  • Cabbage, sliced 800 g
  • Sprouts, wash 400 g
  • Cucumber, split 2, sliced 400 g
  • Carrots, cut into matches 250 g
  • Lettuce, torn 200 g
  • Medium-size Tofu yolks, boiled 10 pc

Make the Asinan Sauce

  • Garlic, peel clean 150 g
  • Ebi, bake first 50 g
  • Curly Red Pepper 150 g
  • Cayenne Pepper 10 g
  • Peanuts, can be replaced cashew nuts 200 g
  • Palm sugar, sliced 80 g
  • Kecap Bango 60 ml
  • Salt 5 g
  • Water 415 ml
  • Hot Water 100 ml
  • Tamarind 20 g

Asinan Jakarta

  • Vegetables
  • Sauce
  • Noodle crackers / Red crackers
  • Fried Onion
  1. Prepare the Vegetables

    • Wash all the ingredients above and cut them according to the instructions.
    • Store in the refrigerator to keep it fresh.
  2. Make the Asinan Sauce

    • Prepare garlic, ebi, red curry pepper and cayenne pepper then put in blender then process until really smooth.
    • Then pour the finished sauce into the pan and heat until it boils.
    • Add the tamarind, palm sugar, Bango Kecap Manis, Knorr lime powder and salt.
    • Taste it, the sauce should taste sour, salty and sweet. Add if less.
    • For sauce, try to blend or grind all the ingredients until completely smooth, so the texture of sauce to be soft.
  3. Asinan Jakarta

    • Prepare all vegetables and arranged on a plate.
    • Pour the pickled sauces over the vegetables and sprinkle with fried onions.
    • Add the noodle or red crackers.
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