Sayur Asem - Indonesian Tamarind Vegetable Soup

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 medium chayote, peeled and cut into bite-sized pieces 1 medium chayote, peeled and cut into bite-sized pieces
• 1 cup (150g) long beans, cut into 2-inch pieces 1 cup (150g) long beans, cut into 2-inch pieces
• 1 ear of corn, cut into 2-inch pieces 1 ear of corn, cut into 2-inch pieces
• 2 tomatoes, cut into wedges 2 tomatoes, cut into wedges
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of galangal, sliced 1-inch piece of galangal, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 tablespoons tamarind paste, dissolved in 1/4 cup (60ml) water 2 tablespoons tamarind paste, dissolved in 1/4 cup (60ml) water
• 2 tablespoons palm sugar or brown sugar 2 tablespoons palm sugar or brown sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 3g, 0g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the shallots, garlic, galangal, and lemongrass. Sauté until fragrant.
2. 2.
   Add the chayote, long beans, corn, and tomatoes to the pot. Stir-fry for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the tamarind water mixture, followed by the water. Stir well.
4. 4.
   Add the palm sugar and salt. Stir until the sugar has dissolved.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Simmer for about 15-20 minutes until the vegetables are tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Remove the lemongrass stalks before serving.
8. 8.
   Garnish with fresh cilantro leaves.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Chayote — Peel the chayote before cutting it into bite-sized pieces. The skin can be tough and is usually removed before cooking.
• Tamarind paste — Dissolve the tamarind paste in water to extract its tangy flavor. Strain the mixture to remove any seeds or fibers before adding it to the soup.

Tips & Tricks

• For a spicier version, add a sliced chili pepper or a teaspoon of chili flakes.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• To enhance the umami flavor, you can add a tablespoon of soy sauce or fish sauce.
• If you prefer a thicker soup, you can dissolve a tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.

Serving advice

Serve Sayur Asem hot in individual bowls alongside steamed rice. It can be enjoyed as a standalone meal or as part of a larger Indonesian feast. The tangy and refreshing flavors of the soup pair well with the mildness of rice.

Presentation advice

When serving Sayur Asem, make sure to showcase the vibrant colors of the vegetables. Garnish each bowl with fresh cilantro leaves to add a pop of green. Serve the soup in traditional Indonesian ceramic bowls for an authentic touch.