Sayur Asem (Indonesian Sour Vegetable Soup)

Ingredients

• 1.5 liters water
• 1 ear corn on the cob, cut into 3-4 pieces
• 1 small chayote, peeled and diced
• 100g young jackfruit, cut into chunks
• 100g long beans, cut into 2-3 cm lengths
• 50g raw peanuts
• 50g melinjo leaves
• 25g melinjo seeds
• 2 cm galangal, bruised
• 3 bay leaves
• 2-3 tbsp tamarind paste (or a handful of tamarind pulp soaked in hot water, then strained)
• 1-2 tsp salt, or to taste
• 1 tsp sugar, or to taste

Ground Spice Paste:

• 6-8 shallots
• 3-4 cloves garlic
• 3-5 red chilies (adjust to spice preference)
• 2 candlenuts, roasted
• 1 tsp terasi (shrimp paste), roasted

Cooking Instructions

1. Prepare the vegetables: Wash and cut all vegetables as specified.
2. Prepare the ground spice paste: Combine shallots, garlic, red chilies, roasted candlenuts, and roasted terasi in a mortar and pestle or food processor. Grind or blend until a smooth paste is formed.
3. Boil water: Bring 1.5 liters of water to a rolling boil in a large pot.
4. Add tough vegetables and aromatics: Once boiling, add the corn, young jackfruit, and raw peanuts. Cook for about 5-7 minutes until they start to soften.
5. Add spice paste and flavorings: Add the ground spice paste, bruised galangal, and bay leaves to the pot. Stir well to combine.
6. Add tamarind: Add the tamarind paste (or strained tamarind water) to the soup. Stir and let it simmer for a few minutes.
7. Add remaining vegetables: Add the chayote, long beans, melinjo leaves, and melinjo seeds. Cook for another 5-10 minutes, or until all vegetables are tender but still retain a slight bite.
8. Season to taste: Season the soup with salt and sugar. Taste and adjust the seasoning as needed. The soup should be a balance of sour, savory, and a hint of sweet. If desired, add more tamarind for extra sourness.
9. Serve: Ladle the Sayur Asem into bowls and serve hot with steamed rice and other Indonesian side dishes.