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Sayur Asem (Sour Vegetable Soup)

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15 min
Prep
30 min
Cook

Ingredients

  • 1.5 L water
  • 1 corn cob, cut into rounds
  • 100 g long beans, cut into pieces
  • 100 g chayote, cubed
  • 50 g peanuts, raw
  • 2 tbsp tamarind pulp, soaked in water
  • 3 shallots
  • 2 cloves garlic
  • 2 bay leaves
  • 1 tsp palm sugar
  • Salt to taste

Method

  1. Bring water to a boil with sliced shallots, garlic, bay leaves, and raw peanuts; simmer for 15 minutes until peanuts begin to soften.
  2. Add corn and chayote, and simmer for another 10 minutes.
  3. Strain the tamarind pulp to extract the tangy liquid, then stir it into the soup along with palm sugar and salt.
  4. Add long beans and simmer for a final 5-7 minutes until all vegetables are just tender.
  5. Taste and adjust the balance of sour, sweet, and salty before serving hot.

Introduction: Sayur asem is a light, tangy vegetable soup popular in West Java and Jakarta, soured with tamarind and packed with seasonal vegetables like corn, melinjo leaves, and long beans.

Cultural Background: Sayur asem is a light, tangy vegetable soup popular in West Java and Jakarta, soured with tamarind and packed with seasonal vegetables like corn, melinjo leaves, and long beans. It is a homely everyday dish, often paired with fried fish and sambal for a balanced, refreshing meal.

Tips: Add quicker-cooking vegetables like long beans last so they retain a slight bite. Adjust tamarind to taste; the soup should be pleasantly sour rather than overpowering.

Variations: Add melinjo leaves and young melinjo fruit for the most traditional West Javanese version. Include cubes of unripe papaya for extra body.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop; avoid prolonged boiling to preserve the vegetables' texture.

FAQs:

Q: What does sayur asem taste like?

A: It is a light, tangy, slightly sweet vegetable soup, soured with tamarind and balanced with a touch of palm sugar.

Q: What is sayur asem traditionally served with?

A: It is commonly served alongside fried fish, rice, and a spoonful of sambal.

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