The Sundanese are famous for their dishes that use a lot of fresh vegetables. Lalap with sambal terasi, karedok, and sayur asem are probably among the most famous and most familiar dishes to all Indonesian. They are also quite famous for their fish dishes, especially ikan goreng gurame (deep fried butterflied gourami), and their pepes (steamed food wrapped in banana leaves followed by grilling).
Sayur Asem - Vegetables in Tamarind Soup
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hour 30 mins
- 500 gram cabbage, cored and cut into bite sizes
- 500 gram chayote (Indonesian: labu siam), peeled, cored, and cut into bite sizes
- 150 gram melinjo nuts (Indonesian: buah melinjo)
- 150 gram melinjo leaves (Indonesian: daun melinjo)
- 100 gram snake bean (Indonesian: kacang panjang), cut into 2 inches lengths
- 1 corn (Indonesian: jagung), cut into 1 inch sections
- 1 tomato, quartered
- 1½ liter water
- 2 lemon grass (Indonesian: sereh), bruised
- 8 fresh bay leaves (Indonesian: daun salam)
- 25 gram galangal (Indonesian: lengkuas), peeled and bruised
- 60 gram palm sugar (Indonesian: gula Jawa)
- 20 gram tamarind pulp (Indonesian: asam Jawa)
- 1 tablespoon salt
- Grind the following into spice paste
- 10 red chilies
- 5 shallots
- 3 cloves garlic
- 5 candlenuts
- 1 inch fresh ginger, peeled
- 1 inch fresh turmeric, peeled (or about 1 teaspoon turmeric powder)
- 10 gram (about ½ tablespoon) shrimp paste (Indonesian: terasi)
- Boil water in a soup pot, then add the spice paste, lemon grass, bay leaves, galangal, palm sugar, tamarind pulp, and salt and cook for 3-5 minutes or until fragrant.
- Add the melinjo nuts and melinjo leaves and cook for 10 minutes on medium heat.
- Add cabbage, chayote, snake beans, corns, and tomatoes and cook for another 15-20 minutes or until all vegetables are tender and cooked through. Adjust salt as needed. Remove from heat and serve warm.