Sayur Asem Recipe

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.

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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:

1. Prepare tamarind by placing it in a small bowl with warm water and Let it soak for 15 minutes.

2. 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

3. 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.

4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.