Sayur asem

Serves 4

If the Thai have their “Tom Yum” soup, we have our “Sayur Asem”, literally means ‘sour soup’. The difference is that sayur asem uses beef meat as a base and tamarind to make it sour. This soup usually accompanies fried fish or chicken dishes that is serves with boiled and fresh vegetables and some ‘sambel bajak’. Some of the vegetables are not available in northern countries so a lot of adaptation will do the trick.

1,5 lt water
1/4 large cabbage
100 gr long green beans
1 cup raw peanuts
1 cup corn kernels
2 medium eggplant
150 gr beef chunks with fat

1 small onion, cut into thin slices
5 long red chilies
5 candle nuts
1 tsp shrimp paste/terasi
1-2 tsp salt
1/2 tbs sugar

3 cm galingale, crushed coarsely
2 bay leaves
1/2 tbs pitted tamarind, dilute in hot water

How to prepare:
-boil water, add beef chunks, cook for 30 minutes
-clean the foam
-make red chilies and candle nuts into a paste
-heat pan with little oil, saute the shrimp paste until fragrant
-add the onions, saute until soggy
-add the chili paste, saute until cooked
-pour the paste into the soup
-add the peanuts, galingale, bay leaves, tamarind water, cook for 10 minutes
-add the corn kernels. long green beans, eggplant, and cabbage, cover and cook for another 10 minutes
-turn of heat
-serve it with dried fried salted fish and garlic crackers


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