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 racions
Cuisine: indonesian
Ingredients: 3 u red chili deseeded and roughly chopped; 4 u shallot roughly chopped; 3 gra garlic roughly chopped; 2 u candlenut toasted; 0,5 ct shrimp paste toasted (opcional); 10 g galangal bruised; 20 g lemongrass bruised; 2 u bay leaf; 2 cs tamarind paste; 1 cs palm sugar grated; 1 ct salt; 1,5 l water; 100 g long bean cut into 3-4 cm pieces; 1 u corn on the cob cut into 3-4 pieces; 50 g melinjo leaf (opcional); 30 g melinjo nut (opcional); 100 g eggplant cut into large chunks; 2 cs 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.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir crustacis, fruita seca i cacauets. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

spice paste

3 ured chili, deseeded and roughly chopped
4 ushallot, roughly chopped
3 gragarlic, roughly chopped
2 ucandlenut, toasted
0,5 ctshrimp paste, toasted(opcional)

Llista d’ingredients

10 ggalangal, bruised
20 glemongrass, bruised
2 ubay leaf
2 cstamarind paste
1 cspalm sugar, grated
1 ctsalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 ucorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(opcional)
30 gmelinjo nut(opcional)
100 geggplant, cut into large chunks
2 cspeanut, raw, shelled
100 gcabbage, roughly chopped

Estris

large pot · cutting board · knife · mortar and pestle

Elaboració

Pas a pas

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.
Uns 10 min
Nota de cuina: 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.
Uns 5 min
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.
Nota de cuina: 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.
Uns 10 min
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.
Uns 7 min
Nota de cuina: 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.
Uns 3 min
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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