Name: Asinan Jakarta
Yield: for 4-6
Cuisine: Asia
Ingredients: 3–5 bird’s-eye chillies, or 2 small dried red chillies; 1 tsp fried or grilled shrimp paste; 1 large red chilli, deseeded and chopped; 2 hard apples; 175 ml/ 6 fl oz distilled malt vinegar; 1 tsp salt; 2 small yam beans or unripe pears; prawn crackers; 85 g/3 oz peanuts, fried or roasted; some mixed lettuce leaves; 1 cucumber, peeled; 2–3 medium carrots, peeled; 115 g/ 4 oz white cabbage, finely shredded; 60 g/ 2 oz Chinese cabbage, finely shredded; 1 tbsp caster sugar; 115 g/ 4 oz beansprouts, cleaned; 1 small pineapple, peeled and cored (optional); 2 tbsp dried shrimps; 60 g/ 2 oz brown sugar

Preparation info

for
4-6

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is an Indonesian salad of raw vegetables and fruit I am not sure why it is called after the city of Jakarta, when the original (or at any rate the best-known) version comes from Bogor, to the south. Variations occur in other parts of Southeast Asia, for example in Thailand and Myanmar, where roughly chopped roasted peanuts are important for adding flavour and texture. It would commonly be sold as street food, at one time wrapped in banana leaf but now much more likely to be found in a