Sayur Asem (Indonesian Sour Vegetable Soup)
A tangy and refreshing Indonesian vegetable soup with tamarind broth. Naturally gluten and wheat free.
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
- 2.54 cm Galangal
- 2 leaves Bay Leaves
- 1 teaspoon Salt
- 1/2 teaspoon Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Pour the 6 cups of Water into a large pot and bring it to a rolling boil over high heat, about 5-7 minutes.
- 2Add the 2 tablespoons Tamarind Pulp, 4 medium Shallots, 2 cloves Garlic, 1-2 Red Chili Peppers, 2.54 cm 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.
- 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.
- 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.
- 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.
- 6Serve the Sayur Asem hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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