Ingredients with Measurements:
- 2 cups of water
- 1 cup of tamarind juice
- 1 cup of chopped pineapple
- 1 cup of chopped cucumber
- 1 cup of chopped string beans
- 1 cup of chopped corn
- 1 cup of chopped carrots
- 1 cup of chopped tomatoes
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of shrimp paste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic, sliced shallots, and sliced red chilies. Stir-fry until fragrant.
3. Add the shrimp paste and stir-fry for another minute.
4. Add the water, tamarind juice, salt, and sugar. Bring to a boil.
5. Add the chopped pineapple, cucumber, string beans, corn, and carrots. Simmer for 10 minutes.
6. Add the chopped tomatoes and simmer for another 5 minutes.
7. Taste and adjust the seasoning if necessary.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Fat per serving: 3g
Protein per serving: 4g
Carbohydrates per serving: 22g
Fiber per serving: 4g
Substitutions for ingredients:
- Tamarind juice: lime juice or vinegar
- Pineapple: mango or papaya
- Cucumber: zucchini or summer squash
- String beans: green beans or snap peas
- Corn: peas or lima beans
- Carrots: sweet potatoes or pumpkin
- Red chilies: green chilies or jalapenos
- Shrimp paste: fish sauce or soy sauce
Variations:
- Add chicken, beef, or tofu for extra protein.
- Use different vegetables based on your preference.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Use fresh vegetables for the best flavor.
- Adjust the seasoning to your taste.
- Serve with steamed rice to balance the sourness of the soup.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with fresh herbs.
Garnishes:
- Fresh cilantro
- Fried shallots
- Lime wedges
Pairings:
- Steamed rice
- Fried tofu
- Grilled chicken
Suggested side dishes:
- Indonesian fried rice
- Stir-fried vegetables
- Vegetable fritters
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavor.
- If the soup is too salty, add more water or vegetables to dilute the seasoning.
Food safety advice:
- Wash the vegetables thoroughly before using.
- Store the leftover soup in the refrigerator within 2 hours after cooking.
Food history:
Javanese Sayur Asem is a traditional Indonesian soup that originated from Central Java. It is a popular dish that is often served during special occasions and family gatherings.
Flavor profiles:
The soup has a sour and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup hot with steamed rice and your favorite side dishes.
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Region: Indonesian