| 词条 | Asinan |
| 释义 |
| name = Asinan | image = Asinan Betawi Sarinah.JPG | image_size = 250px | caption = Asinan Betawi topped with yellow kerupuk mie | alternate_name = | country = Indonesia | region = Jakarta and West Java | creator = | course = Snack | served = Room temperature | main_ingredient = Various vegetables or fruits in hot, sour and sweet sauce | variations = | calories = | other = }}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]
NameAsinan means salty food; in this context are vegetables or fruits. In Surabaya, this kind of dish is called sayur asin (salty vegetable).[2] IngredientsIngredients 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] VariantsThere 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
References1. ^1 2 3 {{cite web | title = Asinan the Indonesian Pickle | work = Street Food Chef | author = Will Meyrick | url = http://willmeyrick.com/street-food/asinan-the-indonesian-pickle/}} {{Indonesian cuisine}}{{Street food}}{{portal bar|Food}}2. ^1 2 {{cite news |last=Junaidi |first=A. |date=27 April 2005 |title='Asinan' vs. 'Kimchi': Variety is the spice of life |url=http://www.thejakartapost.com/news/2005/04/27/039asinan039-vs-039kimchi039-variety-spice-life.html |newspaper=The Jakarta Post |access-date=15 September 2015}} 3. ^{{cite news |last=Ilyas |first=Hamzah Puadi |date=1 February 2011 |title=‘Imlek’ and Idul Fitri share much in common |url=http://www.thejakartapost.com/news/2011/02/01/%E2%80%98imlek%E2%80%99-and-idul-fitri-share-much-common.html |newspaper=The Jakarta Post |access-date=15 September 2015}} 4. ^{{cite news |last=Hulupi |first=Maria Endah |date=22 June 2003 |title=Betawi cuisine, culinary journey through history |url=http://www.thejakartapost.com/news/2003/06/22/betawi-cuisine-culinary-journey-through-history.html |newspaper=The Jakarta Post |access-date=15 September 2015}} 7 : Indonesian pickles|Salads|Betawi cuisine|Vegetarian dishes of Indonesia|Fruit dishes|Vegetable dishes of Indonesia|Street food in Indonesia |
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