🍲 Sayur Asem (Indonesian Tamarind Vegetable Soup)

Name: Sayur Asem (Indonesian Tamarind Vegetable Soup)
Total time: 10 min
Ingredients: 1 fresh red chile pepper; 2 shallots; 2 g terasi; ½ tbsp salt; 20 g fresh tamarind or asam jawa tamarind paste, or 5 dried bilimbi fruit; 105 g galangal; 2 salam leaves; 100 g yardlong beans; 1 chayote squash; 50 g corn; 100 g young jackfuit; 50 g gnetum (melinjo/belinjau) leaves and fruits; 50 g raw peanuts; Salt; Sugar

Indonesian · 15 ingredients · 5 steps

This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients. Sayur asem is a compliment to main dish such as ayam Ayam Goreng Kuning, Pepes Ikan or fried salty fish.

10 minutesserves 42

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

Spice paste

1 fresh red chile pepper
2 shallots
2 g terasi
½ tbsp salt

Soup

20 g fresh tamarind or asam jawa tamarind paste, or 5 dried bilimbi fruit
105 g galangal
2 salam leaves
100 g yardlong beans
1 chayote squash
50 g corn
100 g young jackfuit
50 g gnetum (melinjo/belinjau) leaves and fruits
50 g raw peanuts
Salt
Sugar

Method

Grind together all the ingredients for the spice paste until smooth.
Clean the vegetables, and cut into bite-size pieces.
Bring 1.2 liters of water to a boil in a pot. Stir in the spice paste, tamarind, galangal, and salam leaves.
Gradually add the vegetables, starting with those that require a longer cooking time.
Season with salt and sugar to taste.

Where this came from. Adapted from Sayur Asem (Indonesian Tamarind Vegetable Soup) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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