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

O rețetă originală de Forkin

Durată totală: 50 min.
Porții: 4
Dificultate: Medie

Informații despre alergeni: poate conține crustacee, nuci și arahide. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

spice paste

3 buc.red chili, deseeded and roughly chopped
4 buc.shallot, roughly chopped
3 cățelgarlic, roughly chopped
2 buc.candlenut, toasted
0,5 lingurițăshrimp paste, toasted(opțional)

Ingrediente

10 ggalangal, bruised
20 glemongrass, bruised
2 buc.bay leaf
2 lingurătamarind paste
1 lingurăpalm sugar, grated
1 lingurițăsalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 buc.corn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(opțional)
30 gmelinjo nut(opțional)
100 geggplant, cut into large chunks
2 lingurăpeanut, raw, shelled
100 gcabbage, roughly chopped

Ustensile

large pot · cutting board · knife · mortar and pestle

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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