Difference between revisions of "Sayur Asem"
m |
RealRecipes (talk | contribs) m (Text replace - "{{PAGENAME}} Recipes" to "") |
||
| (6 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | | [[Cuisine of Indonesia|Cuisine of Indonesia]] | |
{{Recipesummary| | {{Recipesummary| | ||
| Line 10: | Line 10: | ||
}} | }} | ||
| − | This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients. Sayur asem is a compliment to main dish such as ayam [[ | + | This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients. Sayur asem is a compliment to main dish such as ayam [[Ayam_Goreng_Kuning|Ayam Goreng Kuning]], [[Pepes_Ikan|Pepes Ikan]] or fried salty fish. |
==Ingredients== | ==Ingredients== | ||
* Vegetable for the soup | * Vegetable for the soup | ||
| − | ** 100 g [[ | + | ** 100 g [[Yardlong bean|yardlong bean]] |
| − | ** 1 [[ | + | ** 1 [[Chayote|chayote]] |
| − | ** 50 gr [[ | + | ** 50 gr [[Corn|corn]] |
| − | ** 100 g [[ | + | ** 100 g [[Jackfruit|young jackfuit]] |
** 50 gr Gnetum gnemon leaves and fruits (Belinjau) | ** 50 gr Gnetum gnemon leaves and fruits (Belinjau) | ||
** 50 gr raw peanuts | ** 50 gr raw peanuts | ||
| − | ** 105 g [[ | + | ** 105 g [[Galangal|galangal]] |
** 2 salam leaves | ** 2 salam leaves | ||
| − | ** 20 g [[ | + | ** 20 g [[Tamarind| fresh tamarind]] or Asam Jawa tamarind paste, or |
** 5 (dried) Belimbing sayur | ** 5 (dried) Belimbing sayur | ||
*Spice paste, using food processor grind the following ingredients: | *Spice paste, using food processor grind the following ingredients: | ||
| − | ** 1 [[ | + | ** 1 [[Chili_Pepper|fresh red chili pepper]] |
| − | ** 2 [[ | + | ** 2 [[Shallot|shallot]] |
| − | ** 2 g [[ | + | ** 2 g [[Terasi|terasi]] |
** 1/2 tbl. salt | ** 1/2 tbl. salt | ||
| Line 37: | Line 37: | ||
#Add salt and sugar to taste | #Add salt and sugar to taste | ||
| − | [[Category:Indonesian | + | [[Category:Indonesian cuisine]] |
| − | [[Category:Soup | + | |
| − | [[Category:Tamarind | + | [[Category:Soup Recipes|{{PAGENAME}}]] |
| − | [[Category:Jackfruit | + | [[Category:Tamarind Recipes|{{PAGENAME}}]] |
| + | [[Category:Jackfruit Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:45, 9 May 2012
| Cuisine of Indonesia
| Sayur Asem | |
|---|---|
| Category: | Vegetable recipes |
| Servings: | 4 |
| Time: | 10 minutes |
| Difficulty: |  |
This vegetable soup is a must-have item on the menu of every West Java (Sundanese) restaurant in Indonesia. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients. Sayur asem is a compliment to main dish such as ayam Ayam Goreng Kuning, Pepes Ikan or fried salty fish.
Ingredients
- Vegetable for the soup
- 100 g yardlong bean
- 1 chayote
- 50 gr corn
- 100 g young jackfuit
- 50 gr Gnetum gnemon leaves and fruits (Belinjau)
- 50 gr raw peanuts
- 105 g galangal
- 2 salam leaves
- 20 g fresh tamarind or Asam Jawa tamarind paste, or
- 5 (dried) Belimbing sayur
- Spice paste, using food processor grind the following ingredients:
- 1 fresh red chili pepper
- 2 shallot
- 2 g terasi
- 1/2 tbl. salt
Procedure
- Clean the vegetables, cut into bite size
- Boil 1.2 liter of water in a pot
- Put the spice paste and the ingredients, with vegetables needs longer cooking time first (corn, peanuts, young jackfruit, etc.)
- Add salt and sugar to taste
