Asinan
 | This articleneeds additional citations forverification.(October 2015) |
 Asinan Betawi topped with yellowkerupuk mie | |
| Course | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | JakartaandWest Java |
| Serving temperature | Room temperature |
| Main ingredients | Variousvegetablesorfruitsin hot, sour and sweet sauce |
Asinanis apickled(throughbrinedorvinegared)vegetableorfruitdish, commonly found inIndonesia.Asin,Indonesianfor "salty", is the process of preserving the ingredients by soaking them in a solution of salty water.Asinanis quite similar torujak,which is usually served fresh, whileasinanis preserved vegetables or fruits. Of the many types and variations ofasinanin Indonesia, the most popular areasinan Betawiandasinan Bogor.Asinan can be found in restaurants, warung, andtravelling street vendor.[1]
- Asinan Betawi:The vegetableasinanof theBetawi peoplefromJakartais preservedChinese cabbage,cabbage,bean sprouts,tofu,andlettuceserved in a thin, hot,peanut saucewith vinegar, topped with peanuts andkrupuk(especiallykrupuk mie).[1]
- Asinan Bogor:The fruitasinanofBogorcity,West Javais preserved tropical fruits, such as rawmango,water apple,papaya,ambarella,jicama,nutmeg,andpineappleserved in sweet, hot, and sour vinegar and chili sauce, sprinkled withpeanuts.[1]
Name
[edit]Asinan means salty food; in this context is vegetables or fruits. In Surabaya, this dish is called sayur asin (salty vegetable).[2]
Ingredients
[edit]Ingredients of asinan sayur have in common withkimchi.Their main ingredients are cabbage, cucumber, and salt. They both have the cabbage salted, but in kimchi the salting process takes longer than the process in asinan.[2]Other ingredients include bean sprouts, chili, andterasi.[3]
Variants
[edit]There are two main variants: asinan sayur and asinan buah (salted vegetable and salted fruit).[2]Asinan sayur is also called asinan Jakarta or asinan Betawi.[1]However, according to Indonesian food expert William Wongso, it doesn't guarantee the dish is originally from Jakarta. It might be influenced by Indian, Chinese, Arab, Portuguese, or Dutch cuisine.[4]
See also
[edit]
- Acar– Vegetable pickle made in Indonesia, Malaysia, Singapore, Philippines and Brunei.
- Kimchi– Korean side dish of fermented vegetables
- Rojak– Southeast Asian fruit and vegetable dish
References
[edit]- ^abcdWill Meyrick."Asinan the Indonesian Pickle".Street Food Chef.Archived fromthe originalon 2016-10-11.Retrieved2016-07-12.
- ^abcJunaidi, A. (27 April 2005)."'Asinan' vs. 'Kimchi': Variety is the spice of life ".The Jakarta Post.Retrieved15 September2015.
- ^Ilyas, Hamzah Puadi (1 February 2011)."'Imlek' and Idul Fitri share much in common ".The Jakarta Post.Retrieved15 September2015.
- ^Hulupi, Maria Endah (22 June 2003)."Betawi cuisine, culinary journey through history".The Jakarta Post.Archived fromthe originalon 14 September 2015.Retrieved15 September2015.
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