10:54 PM

Vegetable Sour Soup (Sayur Asem)- Indonesian Appetizer


I have a friend from Vietnam who really like this soup. Unfor­tunetely not all the ingre­di­ents were avail­able in Asian store near her house and some of them were out of sea­son in Vietnam. So,she made some changes in ingre­di­ents. She replaced fresh peanuts with bagged wal­nuts and frozen green bean with freash Ore­gon pea pods. It still taste fantastic.

So, for some of you that might not find some of the ingre­di­ents below, just make some changes and see what would it taste like?


Here is the recipe

  • 1 tsp. tamarind
  • 5 tbsp. warm water
  • 1 shal­lot, sliced
  • 3 cloves gar­lic, minced
  • 1 inch-long piece fresh ginger,
  • peeled and sliced
  • 1 red chili pep­per, seeded and sliced*
  • 3 tbsp. raw peanuts
  • 1 tsp. shrimp paste
  • 1/2 tsp. salt
  • 5 c. low-fat chicken or veg­etable broth
  • 1/2 c. salted peanuts, coarsely chopped
  • 2 tbsp. brown sugar
  • 1 chay­ote, peeled, seeded, and
  • sliced thin
  • 1/2 c. fresh or frozen green beans,
  • ends trimmed
  • 1/3c. frozen corn kernels
  • 1 green chili pep­per, sliced (optional)

Direc­tion to Cook

  • Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.
  • To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts, shrimp paste, and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.
  • Trans­fer paste to a medium saucepan and add chicken or veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.
  • Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
  • Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
  • Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.


1 comments:

Krant said...

delicious...

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