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

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde krebsdyr, nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

spice paste

3 stk.red chili, deseeded and roughly chopped
4 stk.shallot, roughly chopped
3 fedgarlic, roughly chopped
2 stk.candlenut, toasted
0,5 tsk.shrimp paste, toasted(valgfrit)

Ingredienser

10 ggalangal, bruised
20 glemongrass, bruised
2 stk.bay leaf
2 spsk.tamarind paste
1 spsk.palm sugar, grated
1 tsk.salt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 stk.corn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(valgfrit)
30 gmelinjo nut(valgfrit)
100 geggplant, cut into large chunks
2 spsk.peanut, raw, shelled
100 gcabbage, roughly chopped

Udstyr

large pot · cutting board · knife · mortar and pestle

Fremgangsmåde

Trin for trin

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.
Ca. 10 min.
Kokkens note: 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.
Ca. 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.
Kokkens note: 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.
Ca. 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 3 min.
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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