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

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 4
難易度: 普通

アレルゲン情報： 甲殻類、ナッツ類、ピーナッツを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

spice paste

3 個red chili, deseeded and roughly chopped
4 個shallot, roughly chopped
3 片garlic, roughly chopped
2 個candlenut, toasted
0.5 小さじshrimp paste, toasted(お好みで)

材料

10 ggalangal, bruised
20 glemongrass, bruised
2 個bay leaf
2 大さじtamarind paste
1 大さじpalm sugar, grated
1 小さじsalt
1.5 lwater
100 glong bean, cut into 3-4 cm pieces
1 個corn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(お好みで)
30 gmelinjo nut(お好みで)
100 geggplant, cut into large chunks
2 大さじpeanut, raw, shelled
100 gcabbage, roughly chopped

調理器具

large pot · cutting board · knife · mortar and pestle

作り方

手順

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.
約10 分
調理のヒント： 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.
約5 分
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.
調理のヒント： 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.
約10 分
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.
約7 分
調理のヒント： 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.
約3 分
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

おいしく保存

保存方法

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

温め直し

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