Sayur Asem (Indonesian Sour Vegetable Soup)

Ingredients

• 6 cups Water
• 1/2 cup Melinjo (Gnetum gnemon) – optional
• 1 cup Long Beans
• 1 ear, cut into pieces Corn on the Cob
• 1/2 medium, peeled and cubed Chayote
• 1/4 cup Peanuts
• 2 tablespoons Tamarind Pulp
• 4 medium Shallots
• 2 cloves Garlic
• 1-2 to taste Red Chili Peppers
• 1 inch Galangal
• 2 leaves Bay Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Instructions

1. 1Pour the 6 cups of Water into a large pot and bring it to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 2 tablespoons Tamarind Pulp, 4 medium Shallots, 2 cloves Garlic, 1-2 Red Chili Peppers, 1 inch Galangal, and 2 leaves Bay Leaves to the boiling water. Reduce the heat to medium-low, cover the pot, and let it simmer gently for 10 minutes. The liquid should be fragrant.
3. 3Add the 1/2 cup Melinjo (if using), 1 cup Long Beans, 1 ear Corn on the Cob (cut into pieces), 1/2 medium Chayote (peeled and cubed), and 1/4 cup Peanuts to the pot. Increase the heat to medium-high and bring the soup back to a gentle boil.
4. 4Cook for 15-20 minutes, or until the vegetables are tender when pierced with a fork. The corn should be bright yellow and the long beans should be bright green and slightly softened.
5. 5Stir in the 1 teaspoon Salt and 1/2 teaspoon Sugar. Taste the broth and add more tamarind pulp if you prefer a tangier soup.
6. 6Serve the Sayur Asem hot.

Related Guides