Bogor-Style Asinan with Sweet-Sour Chili Dressing and Peanuts

What you need

• 100 g (3.5 oz) roasted peanuts, unsalted
• 1 cucumber, about 200 g (7 oz)
• 1 carrot, peeled
• 300 g (10 oz) fresh pineapple, peeled and cored
• 1 firm pear, cored
• 1 tart green apple, cored
• 150 g (5 oz) white cabbage
• 100 g (3.5 oz) bean sprouts
• 80 g (3 oz) palm sugar, or dark brown sugar, chopped
• 100 ml (scant 1/2 cup) water, for the syrup
• 1/2 tsp shrimp paste, terasi, optional but traditional
• 2 bird's eye chilies, stems removed
• 1 large red chili, stem removed
• 100 ml (scant 1/2 cup) white vinegar
• 1/2 tsp salt
• 100 g (3.5 oz) lettuce leaves, for lining the dish
• 4 prawn crackers, kerupuk, for serving

Method

Restated from the original video

1. 1

   Toast the peanuts in a dry frying pan over medium heat, stirring, until golden with a few brown spots, 5-6 min. Tip them onto a plate to cool, then crush roughly.

2. 2

   Cut the cucumber lengthwise into quarters and slice into thin batons. Cut the carrot into matchsticks.

3. 3

   Cut the pineapple into 2 cm (3/4 in) cubes. Slice the pear and apple into thin wedges.

4. 4

   Shred the cabbage finely.

5. 5

   Toss the cucumber, carrot, pineapple, pear, apple, cabbage and bean sprouts together in a large bowl.

6. 6

   Put the palm sugar and the water in a small pan over low heat. Stir for 3-4 min until the sugar dissolves completely, then let the liquid cool.

7. 7

   Warm the shrimp paste in a dry pan for 1 min until it smells toasty.

8. 8

   Blend the bird's eye chilies, red chili, shrimp paste, vinegar and salt to a smooth, loose paste.

9. 9

   Stir the chili paste into the cooled sweet liquid. Taste: it should be sweet first, then sharply sour, then hot. Add a little more vinegar or sugar if one side is missing.

10. 10

    Pour the dressing over the fruit and vegetables and toss well. Chill for at least 1 hour, tossing once or twice.

11. 11

    Line a serving dish with the lettuce and pile the salad on top.

12. 12

    Scatter the peanuts over the salad and serve with the crackers on the side, so they stay crisp.

Imported from mijnreceptenboek.nl. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.