Asinan Jakarta

Jakarta Mixed Vegetable and Fruit Salad


Preparation info

  • Difficulty


  • Serves


Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

This is the ethnic Betawi take on fruit and vegetable salad. Its taste is easily acceptable for the international palate; you just have to adjust the level of spiciness. Almost any kind of fruit can be made into Asinan, especially the sour ones, as long as they are not over ripe. Different kinds of sugar vary on their level of sweetness. To get the right taste, add sugar until you get an over the top sweetness. Then use white vinegar to reduce the sweetness. Choose a higher concentration vinegar so you won’t thin the sauce too much. And add salt to taste saltiness.


  • 1 pc unripe mango, cut into julienne strips
  • 1 pc pineapple, diced
  • 100 gr cabbage, sliced
  • 4 pcs cucumber, deseeded and diced
  • 1 pc pear, diced
  • 4 pcs fried crackers
  • 100 gr peanuts, roasted
  • 200 gr beansprouts


  • 75 gr red chilli, deseeded (alternative: red paprica)
  • 30 gr garlic (about 6 cloves)
  • 30 gr dried shrimp (optional)
  • 100 gr carrot
  • 200 gr sugar
  • tbs vinegar
  • 200 ml water



  1. Make the sauce: Boil all ingredients, drained. Blend until smooth. Prepare medium stock pot, and strain the sauce into the pot. Set aside to cool. Add sugar little by little while stirring until the sweetness level is a bit ‘over the top’. Add vinegar and salt to balance the sweetness.
  2. In a mixing bowl, add all the vegetables and fruits. Pour the sauce and mix well. Set aside in the refrigerator for 20 minutes before serving.
  3. Serve pickled salad with sprinkles of roasted peanut and crackers.

Shrimp Cocktail


Add some protein and change the plating to transform the traditional Asinan into a modern shrimp cocktail. You can substitute the shrimps with fried prawns, lobster, or softshelled crabs.