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

Оригинальный рецепт от Forkin

Общее время: 50 мин
Порции: 4
Сложность: Средне

Информация об аллергенах: может содержать ракообразные, орехи и арахис. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

spice paste

3 шт.red chili, deseeded and roughly chopped
4 шт.shallot, roughly chopped
3 зубчикgarlic, roughly chopped
2 шт.candlenut, toasted
0,5 ч. л.shrimp paste, toasted(необязательно)

Ингредиенты

10 ggalangal, bruised
20 glemongrass, bruised
2 шт.bay leaf
2 ст. л.tamarind paste
1 ст. л.palm sugar, grated
1 ч. л.salt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 шт.corn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(необязательно)
30 gmelinjo nut(необязательно)
100 geggplant, cut into large chunks
2 ст. л.peanut, raw, shelled
100 gcabbage, roughly chopped

Инвентарь

large pot · cutting board · knife · mortar and pestle

Приготовление

Шаг за шагом

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.
Около 10 мин
Совет повара: 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.
Около 5 мин
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.
Совет повара: 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.
Около 10 мин
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.
Около 7 мин
Совет повара: 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.
Около 3 мин
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

Правильное хранение

Хранение

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

Разогрев

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