How to Make Indonesian Sayur Asam

Food Of Indonesia Recipe - Sayur Asam or Vegetables in Sweet Tamarind Broth is a popular Indonesian vegetable in tamarind soup. Common ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock.

Indonesian Sayur Asam

Sayur Asam Ingredients :

• 4 cups (1 liter) water
• 2 salam leaves (optional)
• 1 in (2 1/2 cm) fresh galangal, bruised
• 1 fresh or frozen corn cob, cut into sections
• 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves
• 1 cup (100 g) green beans, cut into short lengths
• 2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional)
• 1/2 cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts
• 1/4 cup (60 ml) tamarind juice or 4 to 6 carambola (belimbing wuluh), sliced
• 1/2 cup (125 g) small fresh shrimp, peeled and deveined (optional)
• 1 ripe tomato, cut into wedges
• 2 tablespoons sugar
• 1/2 teaspoon salt  

Sayur Asam Spice Paste Ingredients :

• 2 to 4 finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 1/2 teaspoon salt

Instructions to Make Sayur Asam :

1. Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside.
2. Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste, salam leaves (if using) and galangal, mix well and bring to a boil again, then simmer uncovered for 2 minutes. Add the corn and boil for 2 more minutes, then add the vegetables, chili (if using), peanuts and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer for 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of a rice-based meal.

Sayur Asam Note :

In Asia, the tender leaves of many vegetable plants are cooked as vegetables. Tapioca leaves, sweet potato leaves and melinjo leaves are readily available in Indonesia. Substitute water spinach (kangkung), or regular spinach or bok choy.

• Serves 4 to 6 Portions
• Preparation time: 30 mins 
• Cooking time: 20 mins

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