5 candlenuts (Indonesian: kemiri), or macadamia nuts.100 gram kale, or melinjo leaves (Indonesian: daun melinjo).1 corn (Indonesian: jagung), cut into 1 inch sections.100 gram green beans, or snake bean (Indonesian: kacang panjang), cut into 2-inch pieces.500 gram zucchini, or chayote (Indonesian: labu siam), 1-inch pieces.500 gram cabbage, cored and cut into bite sizes.60 gram coconut palm sugar (Indonesian: gula Jawa).2 lemongrass (Indonesian: sereh), bruised. 20 gram tamarind (Indonesian: asam Jawa).1/2 cup dry red skin peanuts, or 1 cup fresh melinjo nuts (Indonesian: buah melinjo).Sayur asem with chayote, melinjo nuts, melinjo leaves, and snake beans. Stir to mix and when cool enough to handle, use fingers to massage the tamarind in the hot water to make tamarind paste/juice. To use this, please mix the stated amount with half a cup of hot water. I use wet tamarind sold in plastic packaging. Using regular bay leaves will give a very different flavor profile to the soup. It is best to omit if you don’t have these. Then we will also need lemongrass, daun salam (Indonesian bay leaves), tamarind, salt, white pepper, coconut palm sugar, and turmeric.ĭaun salam (Indonesian bay leaves) are very different from regular bay leaves. Use a food processor or a blender with a spice attachment to puree together all the listed ingredients into a smooth paste. And terasi/belacan can be substituted with 2-3 tablespoons of fish sauce. There is a reason why this is one of Indonesia’s most beloved vegetable soup.įirst is the list of ingredients making up the spice paste, which include red chilies, shallots, garlic, candlenuts (Indonesian: kemiri), ginger, galangal, terasi/belacan/shrimp paste.Ĭandlenuts can be substituted with an equal amount of macadamia nuts. The list is long, but you will love the result. There are a lot of spices, herbs, and seasonings that go into this soup. Spices, herbs, and seasoning for sayur asem Ingredients for Indonesian sayur asem: peanuts, shallot, garlic, ginger, red chilies, candlenuts, terasi/belacan/shrimp paste, galangal, tamarind, lemongrass, daun salam, coconut palm sugar, salt, white pepper, and turmeric.
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