Recipe of Super Quick Homemade Indonesian Sour Soup - Sayur Asem
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Perfect Indonesian Sour Soup - Sayur Asem. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Indonesian Sour Soup - Sayur Asem, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indonesian Sour Soup - Sayur Asem delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Indonesian Sour Soup - Sayur Asem using 19 ingredients and 5 steps. Here is how you cook it.
Very popular vegetable soup in Indonesia. We can find this soup in most of restaurants in Indonesia as a side dish..
It is sour and very fresh. We also can make it spicy, or not.. depending on your preference. I love this soup because it is light, fresh, simple and reminds me of my hometown 😊
#mycookbook
Ingredients and spices that need to be Make ready to make Indonesian Sour Soup - Sayur Asem:
- 1 handful dried peanuts
- 5 long beans, cut about 4 cm long
- 1 medium size chayote, cut cube
- 1 sweet corn, cut into desired size
- 200 gram jackfruit
- leaves Young melinjo
- Ground Spices
- 2 pcs big red chillies
- 6 shallots
- 4 garlics
- 3 candlenuts
- Other ingredients
- 1,5 Litre water
- Tamarind paste
- Indonesian bayleaves (daun salam)
- 5 cm Galangal, smashed
- Salt, sugar
- Chilli padi (optional if you like spicy)
- Mushroom seasoning powder
Steps to make Indonesian Sour Soup - Sayur Asem
- Boil water with dried peanuts first as peanut takes the longest to cook, until soft. Peanuts make the soup sweet
- Meanwhile, prepare all the ingredients for ground spices. Put garlic, shallot, chilli and candlenut in your blender to make a paste.
- After peanut is soft, put the spice paste, bayleaves, smashed galangal, tamarind paste, mushroom seasoning, salt, sugar. Put corn, jackfruits, chayote and cook until soft.
- Lastly put the long beans and young melinjo leaves the last as this vegetable just need a short time to cook. You can also add chilli padi in the soup (whole, no need to cut/mash for extra kick of spiciness)
- Adjust the taste. This soup should taste sour, spicy, with a nice balance of sweet and salty all mix together 😄 so refreshing and healthy too 🤩
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