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Loading...A signature street snack from Bogor in West Java, this refreshing pickle layers crisp raw and lightly blanched vegetables with fried tofu puffs under a bright palm-sugar and vinegar brine spiked with fresh chilies. It is served ice-cold on a hot day, balancing tangy, sweet, salty, and spicy notes in every spoonful.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 185 kcalCalories
- 8 gFat
- 1 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 14 gSugar
- 7 gProtein
- 480 mgSodium
- 450 mgPotassium
- 150 mgCalcium
- 2.5 mgIron
- 45 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the vegetables and tofu
- 200 g mustard greens (caisim), tough stems trimmed
- 100 g fresh bean sprouts, rinsed
- 150 g napa cabbage, shredded
- 1 large carrot, peeled and cut into thin matchsticks
- 1 Lebanese cucumber, sliced into thin half-moons
- 2 celery stalks, cut into short pieces
- 4 fried tofu puffs (tahu pong), halved
- 2 L water, plus 2 tablespoons for the brine
For the sweet-sour chili brine
- 150 g palm sugar, shaved (or dark brown sugar)
- 120 ml distilled white vinegar
- 1 1/2 teaspoons fine sea salt
- 4 garlic cloves, smashed
- 3 shallots, thinly sliced
- 5 red chilies, roughly chopped
- 6 bird's eye chilies, lightly crushed
- 3 tablespoons roasted unsalted peanuts, coarsely crushed
- 2 tablespoons crispy fried shallots, for garnish
Directions
- Bring 2 L of water to a rolling boil in a large pot. Add a generous pinch of salt, then blanch the mustard greens for 30 seconds, the cabbage for 20 seconds, and the carrot matchsticks for 15 seconds; drain immediately and shock in ice water to lock in the color and crunch.
- Pat the blanched vegetables dry and arrange them in a large bowl with the raw bean sprouts, cucumber slices, celery, and halved tofu puffs. Toss gently so the heavier pieces stay underneath.
- In a small saucepan, combine the shaved palm sugar, 2 tablespoons water, and salt over medium heat. Stir until the sugar dissolves and the syrup turns glossy, about 2 minutes. Add the vinegar, smashed garlic, sliced shallots, chopped red chilies, and crushed bird's eye chilies, then simmer for 3 minutes to soften the aromatics.
- Pour the hot brine, including the garlic, shallots, and chilies, evenly over the vegetables and tofu. Press a small plate directly on top so everything stays submerged under the liquid.
- Cover and chill the pickle in the refrigerator for at least 4 hours, ideally overnight, so the brine fully penetrates the vegetables and tofu.
- To serve, spoon the pickles and brine into chilled bowls, scatter the crushed peanuts and crispy fried shallots over the top, and finish with a small handful of raw bean sprouts for extra crunch.
- Adjust the seasoning right before serving: add a pinch of sugar if too sharp, a splash of vinegar if too sweet, or extra chilies for more heat.
Cook’s Notes
- For the most authentic crunch, blanch vegetables only briefly and keep most of them raw; the contrast is what makes Bogor-style asinan so refreshing.
- Taste your palm sugar before measuring; if it is very dark, reduce the quantity slightly so the brine does not turn muddy.
- The pickle keeps well in a sealed jar in the refrigerator for up to 3 days, but the vegetables soften after 24 hours, so eat it sooner for maximum crunch.
- Serve in chilled bowls and add a small block of ice to the serving bowl if you want the classic street-vendor experience on a hot day.
- Swap tofu puffs for small fried tempeh triangles if you want a nuttier, more rustic version of the dish.
