Sayur Asem (Indonesian Sour Vegetable Soup)
Sayur asem is a refreshing Indonesian sour vegetable soup, traditionally made with tamarind and a variety of fresh vegetables. This vegan version captures the authentic sweet, sour, and savory flavors.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
spice paste
- 3 pcsred chili, deseeded and roughly chopped
- 4 pcsshallot, roughly chopped
- 3 clovegarlic, roughly chopped
- 2 pcscandlenut, toasted
- 0.5 tspshrimp paste, toasted(optional)
Ingredients
- 10 ggalangal, bruised
- 20 glemongrass, bruised
- 2 pcsbay leaf
- 2 tbsptamarind paste
- 1 tbsppalm sugar, grated
- 1 tspsalt
- 1.5 lwater
- 100 glong bean, cut into 3-4 cm pieces
- 1 pcscorn on the cob, cut into 3-4 pieces
- 50 gmelinjo leaf(optional)
- 30 gmelinjo nut(optional)
- 100 geggplant, cut into large chunks
- 2 tbsppeanut, raw, shelled
- 100 gcabbage, roughly chopped
Equipment
large pot · cutting board · knife · mortar and pestle
The method
Step by step
- 1
Combine the red chili, shallots, garlic, toasted candlenuts, and optional shrimp paste in a mortar and pestle or food processor. Grind until a smooth paste forms.
About 10 min
Cook’s note: If using a food processor, add a tablespoon of water to help blend the paste smoothly.
- 2
Bring water to a boil in a large pot.
About 5 min
- 3
Add the prepared spice paste to the boiling water, along with the bruised galangal, bruised lemongrass, and bay leaves.
- 4
Stir in the tamarind paste, palm sugar, and salt.
Cook’s note: Taste and adjust sweetness/sourness to your preference.
- 5
Add the raw peanuts and corn on the cob to the pot. Simmer for 10 minutes, or until the corn is slightly tender.
About 10 min
- 6
Add the long beans, optional melinjo nuts, and eggplant to the soup. Continue to simmer for 5-7 minutes, until the vegetables are tender-crisp.
About 7 min
Cook’s note: Do not overcook the vegetables; they should still have a slight bite.
- 7
Stir in the optional melinjo leaves and cabbage. Cook for another 2-3 minutes, just until the leaves are wilted and the cabbage is tender.
About 3 min
- 8
Remove the galangal, lemongrass, and bay leaves before serving.
- 9
Serve hot as a main course with steamed rice.
Keep it good
Store leftover sayur asem in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium heat until warmed through, adding a splash of water if needed.
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