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 Asinan Betawi topped with yellowkerupuk mie | |
| Course | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | Jakarta andWest Java |
| Serving temperature | Room temperature |
| Main ingredients | Variousvegetables orfruits in hot, sour and sweet sauce |
Asinan is apickled (eitherbrined orvinegared)vegetable orfruit dish, commonly found inIndonesia.Asin,Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water.Asinan is similar torujak, which is usually served fresh, whileasinan is preserved vegetables or fruits. Of the many types and variations ofasinan in Indonesia, the most popular areasinan Betawi andasinan Bogor. Asinan can be found in restaurants and warung, and fromtravelling street vendors.[1]
Asinan means salty food; in this context is vegetables or fruits. In Surabaya, this dish is called sayur asin (salty vegetable).[2]
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]
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]
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