KOMPAS.com – Asinan Betawi, the legendary culinary dish of the Betawi tribe, always manages to arouse the taste buds with its refreshing combination of sour, sweet and savory flavors.
Usually, Betawi pickles are eaten with crunchy yellow noodle crackers, this dish is suitable for a light meal on the weekend. If it’s difficult to find Betawi pickles on the market, try making them yourself at home.
Betawi pickle recipe in the book “Weekend Fun Cooking: Typical Betawi Street Food” The following work by Linda Carolina Brotodjojo (2009) published by PT Gramedia Pustaka Utama can be imitated by beginners.
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Betawi pickle recipe
Betawi pickle ingredients:
- 200 grams of large white tofu (cut into pieces then half cooked)
- 150 grams carrots (long shaved)
- 150 cabbage (finely sliced)
- 150 grams Batak onions (gown)
- 200 milliliters of boiled water
- 1 tablespoon vinegar
Peanut sauce ingredients:
- 2 cloves of garlic
- 3 red onions
- 3 red chilies
- 1 tablespoon ebi
- 1/2 teaspoon shrimp paste
- 75 grams peanuts (fried)
- 200 milliliters of water
Soup ingredients:
- 300 milliliters of water
- 150 grams brown sugar (comb)
- 2 teaspoons vinegar
Supplementary materials:
Also read:
How to make Betawi pickled vegetables:
1. Mix the tofu and vegetable ingredients in a container, then soak in vinegar for one hour. After that, lift and drain.
2. Puree the garlic, shallots, ebi, red chilies, shrimp paste, salt and peanuts, then set aside.
3. Cook the water and brown sugar until it boils and the sugar dissolves, then strain and stir with the vinegar.
4. Prepare a serving plate, then arrange the tofu, carrots, cabbage and onions. Sprinkle vegetables with peanut sauce and brown sugar solution when served with yellow noodle crackers.
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