Ingredients with Measurements:
- 1 cup of sliced mushrooms
- 1 cup of chopped green beans
- 1 cup of chopped cabbage
- 1 cup of chopped tomatoes
- 1 cup of sliced shallots
- 3 cloves of minced garlic
- 2 red chilies, sliced
- 2 bay leaves
- 1 teaspoon of tamarind paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 4 cups of water
- 2 tablespoons of vegetable oil
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the sliced shallots, minced garlic, and sliced red chilies to the pot. Stir-fry for 2-3 minutes until fragrant.
3. Add the sliced mushrooms to the pot and stir-fry for another 2-3 minutes.
4. Add the chopped green beans, chopped cabbage, and chopped tomatoes to the pot. Stir-fry for 2-3 minutes until the vegetables are slightly wilted.
5. Add the bay leaves, tamarind paste, salt, sugar, and water to the pot. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the vegetables are tender.
7. Taste the soup and adjust the seasoning if necessary.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you like.
- You can substitute the green beans with long beans or snow peas.
- You can substitute the cabbage with bok choy or spinach.
Variations:
- You can add tofu or tempeh to the soup for extra protein.
- You can add shrimp or fish to the soup for a seafood version.
- You can add lemongrass or galangal to the soup for extra flavor.
Tips and tricks:
- Use fresh vegetables for the best flavor.
- Adjust the amount of tamarind paste, salt, and sugar to your liking.
- You can make the soup spicier by adding more red chilies.
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 spoon and fork.
Garnishes:
- Garnish the soup with chopped cilantro or scallions.
Pairings:
- Serve the soup with steamed rice and a side of fried tofu or chicken.
Suggested side dishes:
- Steamed rice
- Fried tofu or chicken
Troubleshooting advice:
- If the soup is too sour, add more sugar to balance the flavor.
- If the soup is too salty, add more water to dilute the seasoning.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using them.
Food history:
- Sayur Asem is a traditional Indonesian soup that is typically made with tamarind, vegetables, and sometimes meat or seafood.
Flavor profiles:
- The soup is sour, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Indonesian