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Indonesian Vegetable Sour Soup Sayur

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Ingredients

Adjust Servings:
1 teaspoon tamarind pod
200 ml warm water
1 shallot, sliced
3 garlic cloves, minced
1 inch fresh ginger, peeled and sliced
1 red chili pepper, seeded and sliced
3 tablespoons raw peanuts
1 teaspoon shrimp paste
1/2 teaspoon salt
5 cups low-fat chicken broth
1/2 cup salted peanuts, coarsely chopped
2 tablespoons brown sugar
1 chayote, peeled, seeded, and sliced thin
1/2 cup frozen green beans, ends trimmed
1/3 cup frozen corn kernels

Nutritional information

267.5
Calories
158 g
Calories From Fat
17.6 g
Total Fat
2.5 g
Saturated Fat
0 mg
Cholesterol
531.1 mg
Sodium
22.6 g
Carbs
4.7 g
Dietary Fiber
9.9 g
Sugars
10 g
Protein
206g
Serving Size

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Indonesian Vegetable Sour Soup Sayur

Features:
    Cuisine:

    Sayur Asam is one of my favourite menu. But, I think you should use galangal, not ginger. And one more thing, some Indonesian bay leaf would improve the taste, too. Happy cooking! :)

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indonesian Vegetable Sour Soup (Sayur Asam), This soup (Sayur Asam) is one of the most popular soup in Indonesia, particularly in East and Mid Java Easy to cook and can be enjoyed with any complements, such fried chicken, fried tempe, fried tofu, steamed rice and sambal You can enjoy it in every occasion But, usually Indonesians serve it in mid day , Sayur Asam is one of my favourite menu But, I think you should use galangal, not ginger And one more thing, some Indonesian bay leaf would improve the taste, too Happy cooking! 🙂


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    Steps

    1
    Done

    Prepare Tamarind by Placing It in a Small Bowl With Warm Water. Let Soak For 15 Minutes.

    2
    Done

    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 Dont Have a Mortar and Pestle.

    3
    Done

    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.

    4
    Done

    Meanwhile, Use a Strainer to Separate the Tamarind Seeds from the Juice. Throw Away the Seeds and Keep the Juice.

    5
    Done

    Add Chayote, Green Beans, and Corn to the Soup, and Cook Over High Heat For 5 Minutes.

    6
    Done

    Just Before Serving, Add Tamarind Juice and Stir. Garnish With Green Chili Pepper Slices If Desired.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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