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Sayur Asem – Sour Vegetable Soup with Tamarind and Corn
Sayur asem is a clear, sour vegetable soup from Java with tamarind, corn, pumpkin, eggplant and long beans. This basic version does without the peanuts and melinjo that belong to sayur asem betawi. Fry the spice paste briefly in a little oil before it goes into the broth, and the soup tastes rounder. Put the corn and pumpkin in the pot first and the beans last.
Sayur Asem – Sour Vegetable Soup with Tamarind and Corn
Laura Chen
4
20 minutes
35 minutes
120
Indonesian
Soup
Sayur Asem is a clear, sour vegetable soup from Java with tamarind, corn, pumpkin, eggplant and long beans. This basic version does without the peanuts and melinjo that belong to sayur asem betawi, and you fry the spice paste briefly before it goes into the broth.
Ingredients
- 1.5 l water
- 1 ear of corn, cut into 6 pieces
- 200 g pumpkin, in 2 cm cubes
- 150 g long beans, in 5 cm pieces
- 2 Asian eggplants (about 200 g), in 3 cm pieces
- 2 tbsp tamarind paste
- 1 tbsp palm sugar (gula jawa)
- 2 tsp salt
- 3 cm galangal (Thai ginger), lightly crushed
- 2 salam leaves (Indonesian bay leaves)
- 1 tbsp vegetable oil
For the spice paste:
- 4 shallots
- 3 garlic cloves
- 2 red chilies
- 1 tsp terasi (shrimp paste)
Instructions
- Pound the shallots, garlic, chilies and terasi in a mortar into a paste.
- Fry the paste in the oil in a large pot over medium heat for 3 minutes, until fragrant and the shallots are soft.
- Pour in the water, add the galangal and salam leaves and bring to a boil.
- Add the corn and pumpkin and cook for 10 minutes.
- Add the beans and eggplant and cook for 8 minutes, until the eggplant is soft and the pumpkin gives at the edges.
- Stir in the tamarind paste, palm sugar and salt and simmer the soup for 5 minutes. Taste until it is clearly sour and slightly sweet.
- Remove the galangal and salam leaves and serve the soup hot with rice.
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