Quick Pickled Summer Salad Called “Rujak Asinan”


Hello lovelies,

So the month of July has been very eventful so far and Iam grateful and blessed. Had a couple of weddings to shoot, some creative projects, and most exciting is contributing to HocSupperClub magazine, a magazine that is founded by the incredible Kay  from houseofcoce. The first issue will be published in early August and I am so honoured and excited to be working and contributing to food culture and tradition topic that involves so many talented and amazing cooks, photographers and bloggers from around the world. You will find exciting recipes using seasonal ingredients with diverse multicultural flavours. Your continuous support means so much to us as a community! I know I will be robbing my friends and families to buy the magazine. They probably make good coffee table magazine,but  even better if you get it dirty while cooking with them!
I contributed 2 recipes that…will be a suprise!

If you peek through my instastory a month a go, I was lucky to get my hands on umeboshi plum. I did’nt go the normal dry pickle route, instead I pickled them with memories of my childhood snacks: pickled fruits. I cleaned the umeboshi plum and submerge them in water with a teaspoon of lye water. This is to harden the plum flesh so even after months of pickling the plums will be crunchy. I love that snappy sounds when i bite into them. Then in a pot I combined some sugar, salt, garlic powder, Chilli flakes, tamarind, fish sauce and water to boil. After rinsing the plums from the lye water I pour the boiling brine over the plum and seal the jar, and wait. The waiting period was the hardest part . I checked it today and its ready! I snacked some of the umeboshi and felt satisfied.I made so much brine that since the umeboshi is shrinking, Iam left with more brine, but I didn’t want to waste them.

The brine tasted like a familiar humid, hot air of July in my hometown. The sensible thing to do is to cool down with some sort of light, cold, refreshing snack. Well Toronto’s weather has not been exactly humid, mostly tempramental, but still, I think its a good idea to enjoy this summer/ soupy salad/ pickle vegetables/fruit for an afternoon pick me up ( less calorie than tiramisu too).

What so great about this quick pickled salad, is that we use raw vegetables, so no cooking needed.  Shaved sweet potatoes, shaved cabbage, sometimes beansprouts and  roasted corn are the usuals. Jicama is my favorite, because it absorbs the juice like a sponge. Pickled mustard leaves which is normally salty adds a depth and distinct flavour to this salads. It is then sweetened with the addition of chunks of pineapples. And what is this salad without some delicious crunchy fat from fried peanuts and those yellow chips ( crunchy things are best things in salads). We call it noodle chips ( self-explanotory,duh?) , I was lucky my mom brought me few packages of this dried chips when she visited me in December. I would just use shrimp crackers if not.

Normally you make the brine with salt, sugar, chillies, garlic, and shrimp paste ( again we flavour everything with little umami bomb), but I cheated a little bit, by re-purposing my umeboshi plum brine as the broth. Essentially they contains the same thing except I swapped the shrimp paste with fish sauce for lighter tasting broth . I mean they are tasty as heck because the plum infused broth is just so refreshing but I included the identical recipe too what I normally use to make this orange liquid goodness!

Rujak Asinan Summer Salad

Serves 2-3



  • 1/2 cup sweet potatoes (sliced thinly with vegetable peeler)
  • 1/2 cup purple sweet potatoes (sliced thinly with vegetable peeler)
  • 1 cup cabbage (shredded)
  • 1 packet pickled mustard green, chopped (you can get them at asian grocery store)
  • 1 cup chopped pinneaple
  • 1 cup jicama (slice thinly)
  • 200g fried peanuts
  • 1 bag shrimp crackers (you can buy them at asian grocery store)

Pickling juice

  • 1l water
  • 2 cups sugar (adjust accordingly)
  • 1/2 cup korean chilli flakes
  • 1 1/2 tablespoon salt
  • 1/4 cup rice wine vinegar
  • 1 1/2 tablespoon garlic powder
  • 1 1/2 tablespoon tamarind sauce/paste
  • 3 tablespoons fish sauce (add more according to preference)


Pickling Juice
Step 1
Boil the water, and mix all the ingredients untill it boils.Cool it down. I love to steep the juice for at least a day, to make sure the flavour is married nicely. The longer the juice sits, the better tasting they are.
Step 2
Prepare the sweet potatoes, jicama, pinneaples, cabbage, pickled mustard,and put them in a bowl.
Step 3
When the pickling juice is ready, you can pour it over the salads, and mix it well. Eat right away or even better let it sit for a day or two. Top it with fried peanuts and shrimp crackers before you eat.

The recipe above is practically the same recipe with the brine of the umeboshi plum. Happy trying!


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