Sayur Asam

Name: Sayur Asam (Vegetables in Sweet Tamarind Broth)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: ¼ cup (60 ml) tamarind juice or 4 to 6 carambola (belimbing wuluh), sliced; 2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinjo leaves (see note); 2 to 4 finger-length chilies, deseeded; ½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts; 2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional); ½ teaspoon salt; 1 in (2½ cm) fresh galangal, bruised; 1 fresh or frozen corn cob, cut into sections; 4 cups (1 liter) water; 4 shallots, peeled; 3 cloves garlic, peeled; 1 ripe tomato, cut into wedges; 1 cup (100 g) green beans, cut into short lengths; 2 salam leaves (optional); 2 tablespoons sugar; ½ cup (125 g) small fresh shrimp, peeled and deveined (optional)

Vegetables in Sweet Tamarind Broth

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
50 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

4 cups (1 liter) water
2 salam leaves (optional)
1<

Asia
Indonesia
Fish course
Pescatarian
Gluten-free
South East Asia
Soup

Method

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.
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 minute