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

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan kreeftachtigen, noten en pinda's bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

spice paste

3 stred chili, deseeded and roughly chopped
4 stshallot, roughly chopped
3 teentjegarlic, roughly chopped
2 stcandlenut, toasted
0,5 tlshrimp paste, toasted(optioneel)

Ingrediënten

10 ggalangal, bruised
20 glemongrass, bruised
2 stbay leaf
2 eltamarind paste
1 elpalm sugar, grated
1 tlsalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 stcorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(optioneel)
30 gmelinjo nut(optioneel)
100 geggplant, cut into large chunks
2 elpeanut, raw, shelled
100 gcabbage, roughly chopped

Keukengerei

large pot · cutting board · knife · mortar and pestle

De bereidingswijze

Stap voor stap

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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 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.
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 3 min
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

Goed bewaren

Bewaren

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

Opwarmen

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