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

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać skorupiaki, orzechy i orzeszki ziemne. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

spice paste

3 szt.red chili, deseeded and roughly chopped
4 szt.shallot, roughly chopped
3 ząbekgarlic, roughly chopped
2 szt.candlenut, toasted
0,5 łyżeczkashrimp paste, toasted(opcjonalnie)

Składniki

10 ggalangal, bruised
20 glemongrass, bruised
2 szt.bay leaf
2 łyżkatamarind paste
1 łyżkapalm sugar, grated
1 łyżeczkasalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 szt.corn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(opcjonalnie)
30 gmelinjo nut(opcjonalnie)
100 geggplant, cut into large chunks
2 łyżkapeanut, raw, shelled
100 gcabbage, roughly chopped

Sprzęt

large pot · cutting board · knife · mortar and pestle

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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