Vegetable Tamarind Soup Sayur Asem "jangan asem" is origin of this Indonesian veggie tamarind soup or called sayur asam can be traced to Sundanese individuals of West Java, Banten and Jakarta area.
This veggie soup is an essential product on the menu of every West Java (Sundanese) dining establishment in Indonesia. This soup has some type of appealing impact due to the fact that of using tamarind or (dried out) sour starfuit as one of the components.
This Indonesian veggie tamarind soup, needless to state, is a preferred amongst numerous citizens. Whenever we went to dining establishments that serve native Indonesian foods, we constantly purchase this sayur asam soup. The soup are made with great deals of various range of veggies.
Typical veggies utilized in this sayur asam are melinjo, chayote, long beans, corn, cabbage, tomatoes and all prepared in tamarind-based and spices soups. Melinjo or referred to as Gnetum Gnemon is belonging to Indonesia and the seeds are famously made use of in this sayur asam or ground into flour to make crackers call emping/melinjo crackers.
Ingredients:
1,5 lt water
1/4 big cabbage
100 gr long green beans
1 cup raw peanuts
1 cup corn kernels
2 medium eggplant
150 gr beef pieces with fat
1 little onion, cut into thin pieces
5 long red chilies
5 candle light nuts
1 tsp shrimp paste/terasi
1-2 tsp salt
1/2 tbs sugar
3 cm galingale, crushed coarsely
2 bay leaves
1/2 tbs pitted tamarind, weaken in hot water
Directions:
- Boil water, include beef pieces, cook for 30 minutes.
- Clean the foam.
- Make red chilies and candle nuts into a paste.
- Include the onions, saute till soaked.
- Include the chili paste, saute up until prepared.
- Pour the paste into the soup.
- Include the corn kernels. Long green beans, eggplant, and cabbage, cover and cook for another 10 minutes.
- Include the peanuts, galingale, bay leaves, tamarind water, cook for 10 minutes.
- Turn of heat.
- Heat pan with modicum of oil, saute the shrimp paste up until great smelling.
- Serve it with dried out deep-fried salted fish and garlic crackers.
This veggie soup is an essential product on the menu of every West Java (Sundanese) dining establishment in Indonesia. This soup has some type of appealing impact due to the fact that of using tamarind or (dried out) sour starfuit as one of the components.
Typical veggies utilized in this sayur asam are melinjo, chayote, long beans, corn, cabbage, tomatoes and all prepared in tamarind-based and spices soups. Melinjo or referred to as Gnetum Gnemon is belonging to Indonesia and the seeds are famously made use of in this sayur asam or ground into flour to make crackers call emping/melinjo crackers.
Ingredients:
1,5 lt water
1/4 big cabbage
100 gr long green beans
1 cup raw peanuts
1 cup corn kernels
2 medium eggplant
150 gr beef pieces with fat
1 little onion, cut into thin pieces
5 long red chilies
5 candle light nuts
1 tsp shrimp paste/terasi
1-2 tsp salt
1/2 tbs sugar
3 cm galingale, crushed coarsely
2 bay leaves
1/2 tbs pitted tamarind, weaken in hot water
- Boil water, include beef pieces, cook for 30 minutes.
- Clean the foam.
- Make red chilies and candle nuts into a paste.
- Include the onions, saute till soaked.
- Include the chili paste, saute up until prepared.
- Pour the paste into the soup.
- Include the corn kernels. Long green beans, eggplant, and cabbage, cover and cook for another 10 minutes.
- Include the peanuts, galingale, bay leaves, tamarind water, cook for 10 minutes.
- Turn of heat.
- Heat pan with modicum of oil, saute the shrimp paste up until great smelling.
- Serve it with dried out deep-fried salted fish and garlic crackers.
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