Sayur Asem (Indonesian Sour Vegetable Soup)
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.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 50 λ.
- Μερίδες
- 4
- Δυσκολία
- Μέτρια
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Προετοιμασία
Υλικά
spice paste
- 3 τεμ.red chili, deseeded and roughly chopped
- 4 τεμ.shallot, roughly chopped
- 3 σκελίδαgarlic, roughly chopped
- 2 τεμ.candlenut, toasted
- 0,5 κ.γ.shrimp paste, toasted(προαιρετικό)
Υλικά
- 10 ggalangal, bruised
- 20 glemongrass, bruised
- 2 τεμ.bay leaf
- 2 κ.σ.tamarind paste
- 1 κ.σ.palm sugar, grated
- 1 κ.γ.salt
- 1,5 lwater
- 100 glong bean, cut into 3-4 cm pieces
- 1 τεμ.corn on the cob, cut into 3-4 pieces
- 50 gmelinjo leaf(προαιρετικό)
- 30 gmelinjo nut(προαιρετικό)
- 100 geggplant, cut into large chunks
- 2 κ.σ.peanut, raw, shelled
- 100 gcabbage, roughly chopped
Εξοπλισμός
large pot · cutting board · knife · mortar and pestle
Η μέθοδος
Βήμα προς βήμα
- 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.
Περίπου 10 λ.
Σημείωση του μάγειρα: 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.
Περίπου 5 λ.
- 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.
Σημείωση του μάγειρα: 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.
Περίπου 10 λ.
- 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.
Περίπου 7 λ.
Σημείωση του μάγειρα: 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.
Περίπου 3 λ.
- 8
Remove the galangal, lemongrass, and bay leaves before serving.
- 9
Serve hot as a main course with steamed rice.
Διατηρήστε το σωστά
Store leftover sayur asem in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium heat until warmed through, adding a splash of water if needed.
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