Ingredients with Measurements:
- 2 cups of spinach, washed and chopped
- 1 cup of green beans, cut into 2-inch pieces
- 1 cup of corn kernels
- 1 cup of sliced carrots
- 1 cup of sliced tomatoes
- 1 cup of sliced shallots
- 1 cup of tamarind juice
- 4 cups of water
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 2 red chilies, sliced
- 2 bay leaves
- 1 teaspoon of shrimp paste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, add 4 cups of water and bring it to a boil.
2. Add the sliced shallots, bay leaves, and shrimp paste. Stir well.
3. Add the sliced carrots, green beans, and corn kernels. Cook for 5 minutes.
4. Add the tamarind juice, salt, and sugar. Stir well.
5. Add the chopped spinach and sliced tomatoes. Cook for another 5 minutes.
6. Add the sliced red chilies and stir well.
7. Turn off the heat and let it sit for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 1000mg
Total carbohydrate: 28g
Dietary fiber: 5g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- Instead of spinach, you can use kale or collard greens.
- Instead of green beans, you can use snap peas or snow peas.
- Instead of corn kernels, you can use edamame or lima beans.
- Instead of sliced carrots, you can use diced sweet potatoes or butternut squash.
- Instead of tamarind juice, you can use lime juice or lemon juice.
- Instead of shrimp paste, you can use fish sauce or soy sauce.
Variations:
- You can add tofu or tempeh for extra protein.
- You can add chicken or shrimp for a non-vegetarian version.
- You can add mushrooms or bell peppers for extra flavor.
Tips and tricks:
- Make sure to wash the vegetables thoroughly before using them.
- Adjust the amount of salt and sugar to your liking.
- If you prefer a spicier version, add more red chilies.
- You can make a large batch and freeze the leftovers for later.
Storage instructions:
Store the leftover Sayur Asem in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Sayur Asem in a pot over medium heat until heated through.
Presentation ideas:
Serve the Sayur Asem in a bowl and garnish with sliced red chilies and fresh herbs.
Garnishes:
Sliced red chilies and fresh herbs such as cilantro or basil.
Pairings:
This dish pairs well with steamed rice or noodles.
Suggested side dishes:
You can serve this dish with a side of crispy fried tofu or tempeh.
Troubleshooting advice:
- If the dish is too sour, add more sugar.
- If the dish is too salty, add more water.
- If the dish is too thick, add more water.
Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Sayur Asem is a traditional Indonesian vegetable soup that is typically made with tamarind juice and a variety of vegetables.
Flavor profiles:
This dish is sweet, sour, and savory with a hint of spiciness.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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Region: Indonesian