What is Sayur Asem? Sayur Asem is a popular Indonesian tamarind dish. The origin of the dish can be traced to Sundanese people of West Java, Banten and Jakarta region. It is well-known belongs within Sundanese cuisine and Betawi daily diet. It is stocked with vegetables and some of Indonesia’s most interesting ingredients: melinjo, bilimbi, chayote. A very close relative called sayur lodeh is made with coconut milk and has a sweeter flavor.
Serves 4-5
Cook time: 30 min, Prep time: 30 min
Sayur Asem Ingredients:
- 1 tsp tamarind pod
- 200ml warm water
- 1 shallot, sliced
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and sliced
- 1 red chili pepper, seeded and sliced
- 3 tbsp raw peanuts
- 1 tsp shrimp paste
- 1⁄2 tsp salt
- 5 cups low-fat chicken broth
- 1⁄2 cup salted peanuts, chopped
- 2 tbsp brown sugar
- 1 chayote, peeled, seeded, and sliced thin
- 1⁄2 cup frozen green beans, ends trimmed
- 1⁄3 cup frozen corn kernels
Sayur Asem Preparation:
- Prepare tamarind by placing it in a small bowl with warm water and Let it soak for 15 minutes.
- To make spice paste, mix shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender
- Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
- Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
- Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
- Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
