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 servings
Cuisine: indonesian
Ingredients: 3 pcs red chili deseeded and roughly chopped; 4 pcs shallot roughly chopped; 3 clove garlic roughly chopped; 2 pcs candlenut toasted; 0.5 tsp shrimp paste toasted (optional); 10 g galangal bruised; 20 g lemongrass bruised; 2 pcs bay leaf; 2 tbsp tamarind paste; 1 tbsp palm sugar grated; 1 tsp salt; 1.5 l water; 100 g long bean cut into 3-4 cm pieces; 1 pcs corn on the cob cut into 3-4 pieces; 50 g melinjo leaf (optional); 30 g melinjo nut (optional); 100 g eggplant cut into large chunks; 2 tbsp 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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium

Allergen information: may contain crustaceans, nuts, and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

spice paste

3 pcsred chili, deseeded and roughly chopped
4 pcsshallot, roughly chopped
3 clovegarlic, roughly chopped
2 pcscandlenut, toasted
0.5 tspshrimp paste, toasted(optional)

Ingredients

10 ggalangal, bruised
20 glemongrass, bruised
2 pcsbay leaf
2 tbsptamarind paste
1 tbsppalm sugar, grated
1 tspsalt
1.5 lwater
100 glong bean, cut into 3-4 cm pieces
1 pcscorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(optional)
30 gmelinjo nut(optional)
100 geggplant, cut into large chunks
2 tbsppeanut, raw, shelled
100 gcabbage, roughly chopped

Equipment

large pot · cutting board · knife · mortar and pestle

The method

Step by step

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.
About 10 min
Cook’s 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.
About 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.
Cook’s 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.
About 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.
About 7 min
Cook’s 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.
About 3 min
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

Keep it good

Storage

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

Reheating

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