Soured Vegetable Soup - Sayur Asem

Ingredients:

• 2ea. Sweet Corn, cut into 4
• 5 ea. Long Beans, cut into 2″ length
• 200 gm White Cabbage, cut into 2″ diced
• 200 gm Young Jackfruit, cut into 1″ diced
• 1 medium eggplant
• 100 ground peanut
• 1.5 ml chicken stock
• 2 bay leaves
• 200 gm fresh tamarind
• 2 ea. Green Chili, cut lengthwise
• 2″ Galangal (lengkuas)
• 1 Tbs Salt + 1 tsp white pepper to taste.

Blend:

1. 6 shallots
2. 3 garlic
3. 4 candle nut
4. 3 red big chili
5. 1 Tbs Shrimp paste, optional

Cooking Method:

1. Wash and clean all ingredients.
2. Bring blended ingredient to boil into stock over medium heat.
3. After boiled put sweet corn, jackfruit, cook for some time until soft and then put remaining ingredients and continue cooking.
4. Reduce the heat and simmer for about 5 to 10 minutes. Add Salt and pepper, correct seasoning and serve.

The “Sayur Asem” is an accompaniment to main course during lunch time. The

combination include steam rice, sambal, fresh salad, fried salted fish, fried

bean curd or tofu, fish crackers and some meat, fish or chicken dishes.