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

Izvirni recept avtorja Forkin

Skupni čas: 50 min
Porcije: 4
Zahtevnost: Srednje

Informacije o alergenih: lahko vsebuje raki, oreščki in arašidi. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

spice paste

3 kosred chili, deseeded and roughly chopped
4 kosshallot, roughly chopped
3 strokgarlic, roughly chopped
2 koscandlenut, toasted
0,5 žličkashrimp paste, toasted(neobvezno)

Sestavine

10 ggalangal, bruised
20 glemongrass, bruised
2 kosbay leaf
2 žlicatamarind paste
1 žlicapalm sugar, grated
1 žličkasalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 koscorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(neobvezno)
30 gmelinjo nut(neobvezno)
100 geggplant, cut into large chunks
2 žlicapeanut, raw, shelled
100 gcabbage, roughly chopped

Oprema

large pot · cutting board · knife · mortar and pestle

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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