Sayur asem
Sayur asem, from above
Non vegWest Java

Sayur asem

Tamarind vegetable soup with corn, chayote and peanuts. Sour, sweet, light and summery.

40 minTime
6 gProtein each
mildSpice
Sour vegetables1 chapter · 1 min read

Make it your way

Grandma's wayTamarind, peanuts, corn and chayote.
The original
162kcalsame
6 gproteinsame
5 gfibresame
40minutessame

Sayur asem.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Water6 cups
Tamarinda lime size piece, soaked
Peanuts¼ cup raw
Sweet corn kernels (corn kernels)1 cob, in pieces
Chayote (choko)1, in chunks
Green beanslong beans, cut
Cabbagein chunks
Shallots3
Garlic3 cloves
Fresh red chillies (fresh red chiles)2
Shrimp paste1 tsp terasi
Galangala thumb, bruised
Bay leaf (indian bay leaf)2
Jaggery1½ tbsp
Saltto taste

Method

4 steps
  1. 1Grind shallots, garlic, chillies and terasi into a paste.
  2. 2Boil water with the paste, galangal, bay leaves and peanuts for 10 minutes.
  3. 3Add corn and chayote and cook until nearly tender, then beans and cabbage.
  4. 4Add tamarind water, jaggery and salt and simmer 3 minutes. Adjust to sour sweet.
Serve it like this

Serve in a shared bowl with plenty of vegetables and broth, beside fried chicken or fish, rice and sambal.

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Make it a meal

What goes with Sayur asem: a bread or rice, a side, something to drink and something sweet.

Bread or rice Nasi kuning40 min
Bread or rice Methi thepla40 min
With a main Ikan bakar50 min
With a main Ayam goreng kuning60 min
On the side Sambal terasi25 min
To drink Kokum sharbat25 min
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