Tamarind broth Vegetable ( Sayur asem ) recipe, favorite menu for lunch

Tamarind broth vegetable is a vegetable that many people favored by Indonesia, with a tasteful mix of fresh tamarind, types of vegetables including corn, beans, melinjo,or you may include ox meat, to taste kaldu in vegetable, brilliant if we serve for lunch with terasi chili paste and salted fish, also fried Tempe, it’s so yummy so let do it now


4 cups (1 liter) water
2 salam leaves (optional)
1 in (2 ½ inch) fresh galangal, bruised
1 fresh corn or frozen, cut into sections
2 cups (180 g) of tapioca leaves, sweet potato leaves, spinach and melinko
1 cup (100 g) green beans, cut into chunks
2-3 green peppers, finger length, seeded and cut into chunks (optional)
½ cup (75 g) boiled peanuts and fresh raw nuts melinjo
¼ cup (60 ml) tamarind juice or 3- 7 carambola (wuluh Belimbing), sliced
½ cup (125 g) small fresh shrimp, shelled and divined (optional)
1 ripe tomato, cut into wedges
2 tablespoons sugar
½ c. teaspoon salt
Spice Paste
2-4 peppers finger length, seeded
4 shallots, peeled
3 garlic salt

Cooking Directions:

    1. Make the spice paste by grinding all the ingredients into a smooth paste in a mortar or blender, add a little water if necessary to bring the mixture. Set a side.
    2. Bring water to a boil over medium heat in large saucepan. Add spices salam leaves (if used) and Laos, mix well and let boil again, then simmer uncovered 2 minutes. Add corn and cook for 2 minutes, then add the vegetables, chili (if desired), peanuts and tamarind juice or starfruit. Bring the mixture to a boil and simmer until vegetables are tender, 3 to 5 minutes. Add shrimp, tomatoes and sugar and let stand for 1-2 minutes until the shrimp turn pink. Season to taste with salt and remove from heat. Serve hot as part of the meal with rice.

Have a nice lunch...

Tamarind broth Vegetable ( Sayur asem ) recipe, favorite menu for lunch