Sayur Asem Recipe – D'Open Kitchen Culinary School

Name: Sayur Asem Recipe – D'Open Kitchen Culinary School
Ingredients: 1 tsp cooking oil; 85 g melinjo or raw peanuts; 85 g long beans cut into 2-inch length; 2 sweet corns cut into 1 or 2 inch pieces; 2 large chayotes peeled and cubed; 6 of cabbage leaves cut into large piece; 2 tomatoes quartered; 3 bay leaves/daun salam; 8 cups water; 2 Tbsp seedless tamarind paste + 3 Tbsp warm water; 2 Tbsp Gula Jawa or brown sugar; Salt to taste; Ground Spices:; 1 Thumb-size of galangal mashed it with the side of a cleaver or heavy object and remove later before serving; 3 shallots; 1 bird's eye chilis more if you want it spicier; 5 red chilis; 3 cloves garlic; 4 candlenuts/kemiri; 1 tsp of shrimp paste /terasi

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Embark on a flavourful journey with our Sayur Asem recipe. This traditional Indonesian dish harmonises the tanginess of tamarind with an array of fresh vegetables, creating a symphony of sweet, sour,...

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Ingredients

1 tsp cooking oil
85 g melinjo or raw peanuts
85 g long beans cut into 2-inch length
2 sweet corns cut into 1 or 2 inch pieces
2 large chayotes peeled and cubed
6 of cabbage leaves cut into large piece
2 tomatoes quartered
3 bay leaves/daun salam
8 cups water
2 Tbsp seedless tamarind paste + 3 Tbsp warm water
2 Tbsp Gula Jawa or brown sugar
Salt to taste
Ground Spices:
1 Thumb-size of galangal mashed it with the side of a cleaver or heavy object and remove later before serving
3 shallots
1 bird's eye chilis more if you want it spicier
5 red chilis
3 cloves garlic
4 candlenuts/kemiri
1 tsp of shrimp paste /terasi