Sayur Asem (Sayur asem)
Overview
Sayur asem is an Indonesian sour vegetable soup, popular in Java and especially associated with Jakarta and the Sundanese of West Java. Its sourness comes from tamarind, balanced with palm sugar and a ground paste of shallots, garlic, chilli and candlenut. The broth is filled with vegetables such as chayote, long beans, corn on the cob, young jackfruit, peanuts and melinjo leaves and nuts. It is light and refreshing, and it is usually served with rice, fried fish or chicken, and sambal.
Pictures
History
Sayur means vegetables and asem means sour, and the dish is one of Indonesia's most common everyday soups. Each region has its own variety, with Sundanese and Betawi styles being best known. It reflects the use of tamarind as a souring agent across Southeast Asian cooking. It is a common, inexpensive home dish and is also served in many casual eating places, often alongside fried dishes.
Main ingredients
Tamarind, chayote, long beans, corn, melinjo, peanuts. The soup is built on tamarind broth and is usually served hot. Diet: vegan; usually gluten-free.
Recipe outline serves 4 · ~45 min
Ingredients
- 2 tbsp tamarind pulp
- 1 chayote, 1 corn cob, handful long beans
- 50 g raw peanuts
- 3 shallots, 2 garlic cloves, 1 chilli, ground
- 1 tbsp palm sugar
- 1.5 l water, salt
Allergens: Contains: Crustaceans, Peanuts, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the peanuts and corn in water for 10 minutes.
- Add the spice paste and remaining vegetables and cook for 10 minutes.
- Dissolve tamarind in some broth and add with the sugar.
- Season and serve with rice.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.