Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Sayur Asem (Indonesian Tamarind Vegetable Soup)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Indonesia
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518511
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Spice paste
- 1 fresh red chile pepper
- 2 shallots
- 2 g terasi
- ½ tbsp salt
Soup
- 20 g fresh tamarind or asam jawa tamarind paste, or 5 dried bilimbi fruit
- 105 g galangal
- 2 salam leaves
- 100 g yardlong beans
- 1 chayote squash
- 50 g corn
- 100 g young jackfuit
- 50 g gnetum (melinjo/belinjau) leaves and fruits
- 50 g raw peanuts
- Salt
- Sugar
Directions
- Grind together all the ingredients for the spice paste until smooth.
- Clean the vegetables, and cut into bite-size pieces.
- Bring 1.2 liters of water to a boil in a pot. Stir in the spice paste, tamarind, galangal, and salam leaves.
- Gradually add the vegetables, starting with those that require a longer cooking time.
- Season with salt and sugar to taste.