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Tamarind vegetable soup (Sop Sayur Asam)

food
5
food
100 mins
soup/stew
side dish
halal
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by Fang Catering
Published on 17 March 2022
large_Tamarind vegetable soup-thumbnail1.jpg

Tamarind vegetable soup which also known as sayur asem is a type of traditional vegetable soup that is quite common and can be found anywhere in Indonesia. Even though its quite common, the taste and ingredients are varying all around the places.

The quite tricky part in cooking Tamarind vegetable soup is that each ingredients need to be cooked for different time, therefore an order is needed to make sure all of them cooked perfectly.

Tamarind vegetable soup has a philosophy of describing diversity in Indonesia which is famous for having a lot of cultures, races and traditions. This can also be seen from the various contents starting from seeds, nut and vegetables. There are long beans, sweet corn, pumpkin, peanuts, melinjo, eggplant, jackfruit, sweet corn, melinjo leaves. Even though a lot of varieties of ingredients are used, it can give a unified taste.

Tamarind vegetable soup (Sop Sayur Asam)

by Fang Catering
servings
25 people
prep time
40 mins
dish type
Soup/Stew
cook time
60 mins
course
Side dish
total time
100 mins

ingredients

  • Tamarind vegetable soup

    • 5 pcssweet corn
    • 5 pcschayote
    • 500 gramlong beans
    • 1 kgyoung jackfruit
    • 250 grampeanut
    • 250 grammelinjo fruit
    • 250 grammelinjo leaf
    • 250 gramtamarindhttps://en.wikipedia.org/wiki/tamarind(asam jawa)
    • 8 pcsbay leaves
    • 1 pcsgalangal(peeled, smashed)
    • 7500 ccwater
    • 4 tbspsugar
    • 4 tbspsalt

  • For the spices

    • 20 clovesshallot
    • 5 clovesgarlic
    • 20 pcscandlenut
    • 1 ouncered chili
    • 1 ouncecurly chili

instructions

Preparing the ingredients

  1. Cut the sweet corn and long beans to preferable sizes. Normally I cut the corn into 5 pieces and for the long beans to around 4cm.
  2. Peel the chayote and slice it into dice (2x2 cm).
  3. Take a pot and fill with 1000 cc of water. Boil the peanuts, chayote, long beans, sweet corn and young jackfruit for around 15 minutes and take them out.
  4. Prepare another pot, add 500 cc of water, boil the tamarind for 15 minutes. Take out the tamarind and squeeze the tamarind above the pot and store the boiled the water. This will be used later on.

Making the spices

  1. Blend all of the shallot, garlic, candlenut, red chili and curly chili until fine and smooth. You can add just a bit of water or oil during the process.

Making the soup

  1. Add the remaining water to a pot and boil.
  2. After it boils, add the blended spices and stir until the spices dissolves.
  3. Next, add the boiled sweet corn and melinjo fruit, and bay leaves. Cook it for another 15 minutes.
  4. After 15 mins, add the chayote and long beans and cook it for another 10 minutes.
  5. Last step, add boiled young jackfruit, peanuts, melinjo leaves, put in salt, pepper and the tamarind water from previous step. Wait until it boils and the tamarind vegetable soup is ready to serve. Enjoy.
soup/stew
side dish
halal
indonesian food
healthy
traditional
veggies
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