Ingredients with Measurements:
- 1/2 head of cabbage, sliced
- 2 cups of water
- 1 cup of tamarind juice
- 1/2 cup of palm sugar
- 2 teaspoons of salt
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 tomato, chopped
- 1/2 cup of peanuts, roasted and crushed
- 2 red chilies, sliced
- 1 tablespoon of oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot, heat oil over medium heat.
2. Add sliced cabbage and stir-fry for 2-3 minutes until slightly wilted.
3. Pour in water and tamarind juice, and bring to a boil.
4. Add palm sugar, salt, bay leaves, lemongrass stalks, and kaffir lime leaves. Stir well.
5. Add chopped tomato and let it simmer for 10-15 minutes until the cabbage is tender.
6. Remove from heat and discard the bay leaves, lemongrass stalks, and kaffir lime leaves.
7. Serve hot with crushed peanuts and sliced red chilies on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- Cabbage: You can use any leafy greens such as spinach, kale, or collard greens.
- Tamarind juice: You can substitute with lime juice or vinegar.
- Palm sugar: You can use brown sugar or honey.
- Peanuts: You can use cashews or almonds.
Variations:
- Sayur Asem with Chicken: Add sliced chicken breast or thighs to the pot and cook until tender.
- Sayur Asem with Shrimp: Add peeled and deveined shrimp to the pot and cook until pink and cooked through.
- Sayur Asem with Tofu: Add cubed tofu to the pot and cook until heated through.
Tips and tricks:
- Adjust the amount of tamarind juice and palm sugar to your liking.
- You can add other vegetables such as carrots, green beans, or corn.
- To make it spicier, add more sliced red chilies or chili paste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a spoon and fork.
Garnishes:
- Crushed peanuts and sliced red chilies.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Fried tofu or tempeh.
Troubleshooting advice:
- If the soup is too sour, add more palm sugar.
- If the soup is too sweet, add more tamarind juice or lime juice.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using.
Food history:
- Sayur Asem is a traditional Indonesian soup that is popular in Java and Sumatra.
Flavor profiles:
- Sour, sweet, and savory.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Indonesian