Asinan

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Asinan
Asinan Betawi Sarinah.JPG
Asinan Betawi topped with yellow kerupuk mie
CourseSnack
Place of originIndonesia
Region or stateJakarta and West Java
Serving temperatureRoom temperature
Main ingredientsVarious vegetables or fruits in hot, sour and sweet sauce
Asinan peddlar frequenting residential area in Jakarta, Indonesia Asinan seller 1.JPG
Asinan peddlar frequenting residential area in Jakarta, Indonesia

Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia. Asin, Indonesian for "salty", is the process of preserving the ingredients by soaking them in a solution of salty water. Asinan is quite similar to rujak', which is usually served fresh, while asinan is preserved vegetables or fruits. Of the many types and variations of asinan in Indonesia, the most popular are asinan Betawi and asinan Bogor. Asinan can be found served in restaurant, warung and also travelling street vendor. [1]

Pickling Procedure of preserving food in brine or vinegar

Pickling is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette is also used as a pickling medium. The pickling procedure typically affects the food's texture, taste and flavor. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs.

Brine A highly concentrated solution of a salt in water

Brine is a high-concentration solution of salt in water. In different contexts, brine may refer to salt solutions ranging from about 3.5% up to about 26%. Lower levels of concentration are called by different names: fresh water, brackish water, and saline water.

Vinegar Liquid consisting mainly of acetic acid and water

Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–20% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria. There are many types of vinegar, depending upon the source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, or in pickling.

Contents

Asinan Bogor Asinan Bogor.JPG
Asinan Bogor
Betawi people

Betawi people or Betawis, are an Austronesian ethnic group native to the city of Jakarta and its immediate outskirts, as such often described as the native inhabitants of the city. They are the descendants of the people who inhabited Batavia from the 17th century onwards.

Jakarta Special Capital Region in Indonesia

Jakarta, officially the Special Capital Region of Jakarta, is the capital and largest city of Indonesia. Situated on the northwest coast of the world's most populous island of Java, it is the centre of economy, culture and politics of Indonesia with a population of more than ten million as of 2014.Jakarta metropolitan area which has an area of 6,392 square kilometres, is the world's second most populous urban area after Tokyo with a population of about 30 million, as of 2010. Jakarta's business opportunities, as well as its potential to offer a higher standard of living, have attracted migrants from across the Indonesian archipelago, making it a melting pot of numerous cultures. Jakarta is nicknamed the "Big Durian", the thorny strongly-odored fruit native to the region, as the city is seen as the Indonesian equivalent of New York.

Chinese cabbage vegetable of the bok choy plant

Chinese cabbage can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group and the Chinensis Group.

Name

Asinan means salty food; in this context are vegetables or fruits. In Surabaya, this kind of dish is called sayur asin (salty vegetable). [2]

Ingredients

Ingredients of asinan sayur has in common with kimchi. 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 includes bean sprouts, chili, and terasi. [3]

<i>Kimchi</i> Korean dish made from fermented vegetable

Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc.

Shrimp paste A fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines

Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Indian subcontinent and Southern Chinese cuisines.

Variants

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 food expert William Wongso, it doesn't guarantee the dish is original from Jakarta. It might be influenced by Indian, Chinese, Arab, Portuguese, or Dutch cuisine. [4]

See also

Acar Vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei.

Acar is a type of vegetable pickle from Maritime Southeast Asia, found in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian Achaar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals.

Rojak A traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore

Rojak or Rujak is a traditional fruit and vegetable salad dish from Southeast Asia, commonly found in Indonesia, Malaysia and Singapore. Other than referring to this fruit salad dish, the term rojak also means "mixture" or "eclectic mix" in colloquial Malay.

Related Research Articles

Indonesian cuisine cuisine of Indonesia

Indonesian cuisine consists of the various regional cuisines in parts of Indonesia; there are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

Chinese Indonesian cuisine

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.

Sayur asem Indonesian vegetable

Sayur asem or sayur asam is a Southeast Asian vegetable soup originating from Indonesia. It is a popular Indonesian dish, consisting of vegetables in tamarind soup. Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.

Atchara A pickle made from grated unripe papaya popular in the Philippines

Atchara, is a pickle made from grated unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. The name may come from several names for South Asian pickle and is related to acar from neighbouring Indonesia and Malaysia.

Javanese cuisine

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Some of Javanese dishes demonstrate foreign influences, most notably Chinese.

Jangajji Type of Korean non-fermented pickled vegetable side dish

Jangajji (장아찌) or pickled vegetables is a type of banchan made by pickling vegetables. Unlike kimchi, jangajji is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. Jangajji dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil. Preserved foods like jangajji were developed to attain certain level of vegetable consumption during the long, harsh winters on the Korean peninsula.

Ketoprak (dish) Indonesian vegetarian dish

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Sundanese cuisine

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Mohnyin tjin Burmese fermented vegetables in rice wine

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Korean radish

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Betawi cuisine

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that coming from various places in the archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port-city of Batavia since centuries ago.

Soto (food) Traditional Indonesian soup

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Karedok Indonesian dish of raw vegetables in peanut sauce

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It originally included cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing, but there are now many variations. It is very similar to gado-gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, Thai basil and eggplant. Karedok is also known as lotek atah for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh, and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.

Gado-gado Indonesian salad dish

Gado-gado, also known as Lotek, is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong, served with a peanut sauce dressing. In 2018, gado-gado is promoted as one of 5 national dishes of Indonesia.

Tauge goreng

Tauge goreng is an Indonesian savoury vegetarian dish made of stir fried tauge with slices of tofu, ketupat or lontong rice cake and yellow noodle, served in spicy oncom-based sauce. Tauge goreng is a specialty of Jakarta and Bogor city, West Java, Indonesia. It usually sold as street food using pikulan or gerobak (cart) street vendors. It is one of popular street food in Indonesia especially in Jakarta, and Greater Jakarta areas, including Bogor, Depok, Tangerang and Bekasi.

References

  1. 1 2 3 4 Will Meyrick. "Asinan the Indonesian Pickle". Street Food Chef. Archived from the original on 2016-10-11. Retrieved 2016-07-12.
  2. 1 2 3 Junaidi, A. (27 April 2005). "'Asinan' vs. 'Kimchi': Variety is the spice of life". The Jakarta Post. Retrieved 15 September 2015.
  3. Ilyas, Hamzah Puadi (1 February 2011). "'Imlek' and Idul Fitri share much in common". The Jakarta Post. Retrieved 15 September 2015.
  4. Hulupi, Maria Endah (22 June 2003). "Betawi cuisine, culinary journey through history". The Jakarta Post. Retrieved 15 September 2015.