Ingredients with Measurements:
- 2 cups of water
- 2 cups of chopped vegetables (carrots, green beans, corn, cabbage, chayote)
- 1 cup of tamarind juice
- 1 cup of diced tomatoes
- 1 cup of diced pineapple
- 1 cup of sliced shallots
- 4 cloves of minced garlic
- 2 red chilies, sliced
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of shrimp paste
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring the water to a boil.
2. Add the chopped vegetables, tamarind juice, diced tomatoes, diced pineapple, sliced shallots, minced garlic, sliced red chilies, salt, sugar, and shrimp paste.
3. Stir well and add the bay leaves, bruised lemongrass stalks, and kaffir lime leaves.
4. Lower the heat and let the soup simmer for 15-20 minutes until the vegetables are tender.
5. Taste and adjust the seasoning if needed.
6. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 120
Fat: 1g
Carbohydrates: 27g
Protein: 4g
Sodium: 800mg
Fiber: 6g
Substitutions for ingredients:
- You can use lime juice instead of tamarind juice.
- You can use any vegetables you like, such as green papaya, eggplant, or okra.
- You can omit the shrimp paste for a vegetarian version.
Variations:
- You can add cooked chicken, beef, or shrimp to the soup.
- You can add coconut milk for a creamier version.
- You can add noodles or rice cakes for a heartier meal.
Tips and tricks:
- Use fresh tamarind pulp for the best flavor.
- Adjust the amount of red chilies according to your preference for spiciness.
- You can make a large batch of this soup and freeze it for later.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a scoop of steamed rice on the side.
Garnishes:
Garnish the soup with chopped cilantro, sliced red chilies, and fried shallots.
Pairings:
Serve the soup with Indonesian crackers or fried tofu.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or grilled chicken.
Troubleshooting advice:
If the soup is too sour, add more sugar. If it's too salty, add more water.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them.
Food history:
Sayur Asem is a traditional Indonesian soup that originated from the island of Java. It is a popular dish in many parts of Indonesia, including Bali.
Flavor profiles:
Sayur Asem has a tangy, sweet, and savory flavor profile, with a hint of spiciness from the red chilies.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Indonesian