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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: kabuklular, kuruyemişler ve yer fıstığı içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

spice paste

3 adetred chili, deseeded and roughly chopped
4 adetshallot, roughly chopped
3 dişgarlic, roughly chopped
2 adetcandlenut, toasted
0,5 çay kaşığıshrimp paste, toasted(isteğe bağlı)

Malzemeler

10 ggalangal, bruised
20 glemongrass, bruised
2 adetbay leaf
2 yemek kaşığıtamarind paste
1 yemek kaşığıpalm sugar, grated
1 çay kaşığısalt
1,5 lwater
100 glong bean, cut into 3-4 cm pieces
1 adetcorn on the cob, cut into 3-4 pieces
50 gmelinjo leaf(isteğe bağlı)
30 gmelinjo nut(isteğe bağlı)
100 geggplant, cut into large chunks
2 yemek kaşığıpeanut, raw, shelled
100 gcabbage, roughly chopped

Ekipman

large pot · cutting board · knife · mortar and pestle

Hazırlanışı

Adım adım

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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
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.
Aşçının notu: 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.
Yaklaşık 10 dk.
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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
8
Remove the galangal, lemongrass, and bay leaves before serving.
9
Serve hot as a main course with steamed rice.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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