Ingredients with Measurements:
- 2 cups of water
- 1 cup of tamarind juice
- 1 cup of chopped tomatoes
- 1 cup of chopped cucumber
- 1 cup of chopped green beans
- 1 cup of chopped cabbage
- 1 cup of chopped carrots
- 1 cup of sliced tempeh
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 2 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the garlic, shallots, and red chilies. Sauté for 2 minutes until fragrant.
3. Add the sliced tempeh and sauté for another 2 minutes until slightly browned.
4. Add the chopped tomatoes, cucumber, green beans, cabbage, and carrots. Stir well.
5. Add the water, tamarind juice, bay leaves, salt, and sugar. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes until the vegetables are tender.
7. Remove the bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 10g
Protein: 8g
Substitutions for ingredients:
- Tamarind juice can be substituted with lime juice or vinegar.
- Tempeh can be substituted with tofu or chicken.
Variations:
- Add shrimp or fish to make it a seafood version.
- Add lemongrass or galangal for a more aromatic flavor.
- Use different vegetables such as eggplant, okra, or spinach.
Tips and tricks:
- Use fresh vegetables for the best flavor and texture.
- Adjust the amount of sugar and salt to your liking.
- Serve with steamed rice for a complete meal.
Storage instructions:
Refrigerate leftovers in an airtight container 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.
Garnishes:
- Chopped cilantro
- Fried shallots
- Sliced red chilies
Pairings:
- Steamed rice
- Fried tofu
- Grilled chicken
Suggested side dishes:
- Indonesian crackers
- Pickled vegetables
- Fresh fruit
Troubleshooting advice:
- If the soup is too sour, add more sugar.
- If the soup is too salty, add more water.
Food safety advice:
- Wash all vegetables thoroughly before cooking.
- Cook the soup until the vegetables are tender and the tempeh is cooked through.
Food history:
Sayur Asem is a traditional Indonesian soup that originated from West Java. It is a popular dish that is often served during special occasions and family gatherings.
Flavor profiles:
Sour, sweet, and savory.
Serving suggestions:
Serve hot with steamed rice and garnishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian