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

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, pähkinät ja maapähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

spice paste

3 kplred chili, deseeded and roughly chopped
4 kplshallot, roughly chopped
3 kynsigarlic, roughly chopped
2 kplcandlenut, toasted
0,5 tlshrimp paste, toasted(valinnainen)

Ainesosat

10 ggalangal, bruised
20 glemongrass, bruised
2 kplbay leaf
2 rkltamarind paste
1 rklpalm sugar, grated
1 tlsalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 kplcorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(valinnainen)
30 gmelinjo nut(valinnainen)
100 geggplant, cut into large chunks
2 rklpeanut, raw, shelled
100 gcabbage, roughly chopped

Välineet

large pot · cutting board · knife · mortar and pestle

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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