200 gr tofu, cubed 1 x 1 x 2 cm
100 gr cabbage, thinly sliced about 1 cm
150 gr bean sprouts, trimmed
200 gr brined cabbage, washed, drained and sliced 2 cm
150 gr cucumber, sliced ½ cm
150 gr carrots, grated coarsely
100 gr chive bulbs, trimmed
50 gr centella asiatica, trimmed, optional (I used kale microgreens, instead)
Asinan Dressing: grind all of these ingredients to make paste, except vinegar
3 to 4 red chillies or red bird chillies,
1 Tbs dried shrimps, soaked in hot water,
5 Tbs roasted/fried peanuts
300 g sugar
3 to 4 tsps salt
1000 cc boiled water
3 tsp vinegar
150 gr roasted/fried peanuts
7 to 8 noodle crackers
8 Tbs palm sugar syrup (it's palm sugar and water, cooked and cooled)
- Clean and trim all the vegetables.
- Asinan Dressing : cook all the ingredients until boiled through, removed from the stove. Cooled, and then pour in the vinegar. Mix well.
- Arrange vegetables on a plate, bowl or other container, pour the dressing over. Keep in the fridge to let them settle for a while, about half day.
- Remove from the fridge and served sprinkled with peanuts, crackers, and palm sugar syrup.