Sayur Asem (Indonesian Sour Vegetable Soup)

Ingredients

• 8 cups Water
• 1 cup Melinjo (Gnetum gnemon) Fruit and Leaves
• 1/2 cup Unripe Peanuts
• 1 cup Long Beans
• 1 ear Corn on the Cob
• 1/2 medium Chayote
• 2 tablespoons Tamarind Paste
• 5 medium Shallots
• 3 cloves Garlic
• 2 small Red Chili Peppers
• 2 whole Candlenuts
• 1 teaspoon Salt
• 1/2 teaspoon Sugar

Instructions

1. 1Prepare the spice paste: In a mortar and pestle or a small food processor, combine the 5 medium shallots, 3 cloves garlic, 2 small red chili peppers, and 2 whole candlenuts. Grind or process until you have a fine paste.
2. 2Boil the water: Pour the 8 cups of water into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 5-7 minutes.
3. 3Add the vegetables and peanuts: Carefully add the 1 cup of melinjo fruit and leaves, 1/2 cup of unripe peanuts, 1 cup of long beans, 1 ear of corn on the cob (cut into 2-inch pieces), and 1/2 medium chayote (peeled and cut into 1-inch cubes) to the boiling water.
4. 4Add the flavorings: Stir in the prepared spice paste and the 2 tablespoons of tamarind paste. Ensure the tamarind paste is fully incorporated.
5. 5Simmer the soup: Reduce the heat to medium-low, cover the pot, and let the soup simmer gently for 25-30 minutes, or until the melinjo, peanuts, long beans, and chayote are tender when pierced with a fork. The corn should also be cooked through.
6. 6Season the soup: Stir in the 1 teaspoon of salt and 1/2 teaspoon of sugar. Taste and adjust seasoning if needed, ensuring the flavors are balanced.
7. 7Serve the soup: Ladle the hot Sayur Asem into bowls and serve immediately.

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