Sayur Asem (Vegetables in Tamarind Soup)

Vegetables are cooked in Tamarind broth and other not unusual Indonesian spices and herbs. It’s sour, candy, and lightly spicy.
The foundation of this Indonesian vegetable tamarind soup or known as sayur asam/asem can be traced to Sundanese people of West Java, Banten and Jakarta area.
Sayur asem, unnecessary to say, is a fave among many locals. Whenever we went to eating places that serve native Indonesian cuisines, we always order this sayur asem soup. The soup are made with lots of different form of vegetables. Common veggies used on this sayur asem are melinjo (which I couldn’t locate right here in MN), chayote, long beans, corn, cabbage, tomatoes and all cooked in tamarind-primarily based and spices soups. Melinjo or known as Gnetum Gnemon is local to Indonesia and the seeds are famously used on this sayur asem or floor into flour to make crackers call emping/melinjo crackers.

Ingredients

• 100g cabbage
• 100g soy beans sprout
• 50 g lengthy beans
• 1 corn
• 1 tomato
• 1000 ml water

Spices :

• 3 cloves garlic
• 5 small pink onions
• 3 massive chilis
• 1 small chili
• 1 cundlenut
• 1 tsp shrimpaste
• to flavor Salt & Sugar
• 2 sheets bay leaf
• 2 cm Galaga
• 3 pcs young tamarind

Steps

1. Grinding all spices besides galaga, tamarind and Bay leaf
2. Prepare all components
3. Boil water, corn and spices till corn tender.
4. Add all greens and prepare dinner till gentle. 
5. Sour vegetables soup recipe step four photograph
6. Add tomato.. Cook dinner for three minute.  
7. Serve

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