SoupMain Course

Sayur Asem (Indonesian Sour Vegetable Soup)

Name: Sayur Asem (Indonesian Sour Vegetable Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 حصص
Cuisine: indonesian
Ingredients: 3 قطعة red chili deseeded and roughly chopped; 4 قطعة shallot roughly chopped; 3 فص garlic roughly chopped; 2 قطعة candlenut toasted; 0.5 ملعقة صغيرة shrimp paste toasted (اختياري); 10 g galangal bruised; 20 g lemongrass bruised; 2 قطعة bay leaf; 2 ملعقة كبيرة tamarind paste; 1 ملعقة كبيرة palm sugar grated; 1 ملعقة صغيرة salt; 1.5 l water; 100 g long bean cut into 3-4 cm pieces; 1 قطعة corn on the cob cut into 3-4 pieces; 50 g melinjo leaf (اختياري); 30 g melinjo nut (اختياري); 100 g eggplant cut into large chunks; 2 ملعقة كبيرة peanut raw, shelled; 100 g cabbage roughly chopped

Sayur asem is a refreshing Indonesian sour vegetable soup, traditionally made with tamarind and a variety of fresh vegetables. This vegan version captures the authentic sweet, sour, and savory flavors.

وصفة أصلية من Forkin

الوقت الإجمالي: 50 د
عدد الحصص: 4
الصعوبة: متوسطة

معلومات مسببات الحساسية: قد تحتوي على قشريات ومكسرات وفول سوداني. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

spice paste

3 قطعةred chili, deseeded and roughly chopped
4 قطعةshallot, roughly chopped
3 فصgarlic, roughly chopped
2 قطعةcandlenut, toasted
0.5 ملعقة صغيرةshrimp paste, toasted(اختياري)

المكوّنات

10 ggalangal, bruised
20 glemongrass, bruised
2 قطعةbay leaf
2 ملعقة كبيرةtamarind paste
1 ملعقة كبيرةpalm sugar, grated
1 ملعقة صغيرةsalt
1.5 lwater
100 glong bean, cut into 3-4 cm pieces
1 قطعةcorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(اختياري)
30 gmelinjo nut(اختياري)
100 geggplant, cut into large chunks
2 ملعقة كبيرةpeanut, raw, shelled
100 gcabbage, roughly chopped

الأدوات

large pot · cutting board · knife · mortar and pestle

طريقة التحضير

خطوة بخطوة

1
Combine the red chili, shallots, garlic, toasted candlenuts, and optional shrimp paste in a mortar and pestle or food processor. Grind until a smooth paste forms.
حوالي 10 د
ملاحظة الطاهي: If using a food processor, add a tablespoon of water to help blend the paste smoothly.
2
Bring water to a boil in a large pot.
حوالي 5 د
3
Add the prepared spice paste to the boiling water, along with the bruised galangal, bruised lemongrass, and bay leaves.
4
Stir in the tamarind paste, palm sugar, and salt.
ملاحظة الطاهي: Taste and adjust sweetness/sourness to your preference.
5
Add the raw peanuts and corn on the cob to the pot. Simmer for 10 minutes, or until the corn is slightly tender.
حوالي 10 د
6
Add the long beans, optional melinjo nuts, and eggplant to the soup. Continue to simmer for 5-7 minutes, until the vegetables are tender-crisp.
حوالي 7 د
ملاحظة الطاهي: Do not overcook the vegetables; they should still have a slight bite.
7
Stir in the optional melinjo leaves and cabbage. Cook for another 2-3 minutes, just until the leaves are wilted and the cabbage is tender.
حوالي 3 د
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

حافظ على جودتها

الحفظ

Store leftover sayur asem in an airtight container in the refrigerator.

إعادة التسخين

Gently reheat on the stovetop over medium heat until warmed through, adding a splash of water if needed.