Indonesian Sayur Asem (Tamarind Vegetable Soup)
Sayur Asem is one of those dishes that quietly define Indonesian home cooking. It is not bold like rendang or fiery like sambal, yet its presence at the table
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Cooking tools:
- Mortar and pestle
- Food processor
- Kitchen scale
- Fine-mesh sieve
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Stove
- Serving bowl
Ingredients
- 1 1/2 litres water
- 150 g tamarind pulp
- 4 long beans (cut into 5cm lengths)
- 150 g young jackfruit (cut into chunks)
- 2 sweetcorn cobs (each cut into 3 pieces)
- 100 g melinjo leaves (or spinach as substitute)
- 50 g melinjo nuts (optional)
- 1 medium chayote (peeled and cut into chunks)
- 3 red chillies (left whole)
- 5 shallots
- 3 garlic cloves
- 2 candlenuts
- 2 cm galangal (peeled)
- 1 tsp salt
- 1 tsp palm sugar
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