Ingredients with Measurements:
- 2 cups of water
- 1 cup of chopped jackfruit
- 1 cup of chopped cucumber
- 1 cup of chopped long beans
- 1 cup of chopped cabbage
- 1 cup of chopped tomatoes
- 1 cup of tamarind juice
- 2 tablespoons of palm sugar
- 2 teaspoons of salt
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
Special equipment needed: None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat.
2. Add the minced garlic and sliced chilies, and sauté for 1-2 minutes until fragrant.
3. Add the chopped jackfruit, cucumber, long beans, cabbage, and tomatoes to the pot, and stir well.
4. Pour in the water and tamarind juice, and stir again.
5. Add the palm sugar and salt, and stir until dissolved.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the vegetables are tender.
7. Taste and adjust the seasoning as needed.
8. Serve hot with steamed rice.
30-40 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- You can use any other vegetables you like in place of the ones listed.
- If you can't find fresh jackfruit, you can use canned jackfruit instead.
Variations:
- You can add shrimp or fish to the soup for a seafood version.
- You can add tofu or tempeh for a vegetarian version.
Tips and tricks:
- Make sure to adjust the seasoning to your taste.
- You can add more or less water depending on how thick you want the soup to be.
- You can also add more or less tamarind juice depending on how sour you want the soup to be.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator 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 bowl with a spoon and some steamed rice on the side.
Garnishes:
- You can garnish the soup with some chopped cilantro or green onions.
Pairings:
- This soup pairs well with steamed rice and some grilled or fried fish.
Suggested side dishes:
- Some good side dishes to serve with this soup are stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too sour, you can add a little more palm sugar to balance it out.
- If the soup is too sweet, you can add a little more tamarind juice or salt to balance it out.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
- Make sure to cook the soup until the vegetables are tender and the soup is heated through.
Food history:
- Sayur asem is a traditional Indonesian soup that is typically made with a variety of vegetables and tamarind juice.
Flavor profiles:
- This soup is sour, sweet, and savory all at once, with a slightly spicy kick from the chilies.
Serving suggestions:
- Serve this soup as a main dish for lunch or dinner.
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Region: Indonesian