Embark on a flavourful journey with our Sayur Asem recipe. This traditional Indonesian dish harmonises the tanginess of tamarind with an array of fresh vegetables, creating a symphony of sweet, sour, and savoury notes that dance on your palate. Each spoonful is a celebration of Indonesia's rich culinary heritage, showcasing the artful balance of ingredients that define the dish. Whether enjoyed as a comforting bowl on its own or as a delightful accompaniment, our Sayur Asem promises a taste of authenticity that's as vibrant and diverse as the Indonesian archipelago itself, offering a tantalising exploration of tastes in every savoury bite.
1Thumb-size of galangalmashed it with the side of a cleaver or heavy object and remove later before serving
3shallots
1bird's eye chilismore if you want it spicier
5red chilis
3clovesgarlic
4candlenuts/kemiri
1tspof shrimp paste /terasi
Instructions
Put all the ingredient for ground spices into a food processor and process into a fine paste, you may need a little water to get it going. Set aside. Mix tamarind paste with warm water and mash with back of the spoon to get the tamarind juice, discard the solid
Preheat a large pot and add cooking oil. Add in the paste and stir-fry until fragrant, about 1 minute. Add bay leaves, and beef broth. Bring it to a boil and then add in the rest of the vegetables and then lower the heat and let it gently simmer for about 30 minutes or until all the vegetables are cooked through but not mushy. Have a taste and season with more salt and sugar as needed. It should be sweet, tangy, savory, and slightly spicy
Serve with rice and other dishes as part of multi-course meal