📝 About This Recipe
Sayur Asem is a beloved Sundanese classic from West Java that perfectly captures the Indonesian philosophy of balancing sour, sweet, and savory flavors. This refreshing clear soup features a vibrant array of textures, from the crunch of long beans to the buttery softness of chayote and the nutty bite of raw peanuts. It is the ultimate palate cleanser and a soul-warming staple that brings a bright, tropical zing to any meal.
🥗 Ingredients
The Spice Paste (Bumbu Halus)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic
- 3-4 pieces Red Chilies (deseeded for less heat)
- 3 pieces Candlenuts (toasted)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
The Broth and Aromatics
- 1.5 liters Water
- 3-4 tablespoons Tamarind Pulp (soaked in warm water and strained for juice)
- 2 cm Galangal (Laos) (bruised)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 2-3 tablespoons Palm Sugar (shaved, adjust to taste)
- 1 teaspoon Salt (or to taste)
The Vegetables
- 1 ear Sweet Corn (cut into 3cm rounds)
- 1 medium Chayote (Labu Siam) (peeled and cut into cubes)
- 100 grams Long Beans (Kacang Panjang) (cut into 5cm lengths)
- 50 grams Raw Peanuts (with skin on)
- 50 grams Melinjo Seeds and Leaves (optional, but highly authentic)
- 100 grams Cabbage (roughly chopped)
👨🍳 Instructions
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1
Start by making the spice paste. Place the shallots, garlic, chilies, toasted candlenuts, and toasted shrimp paste into a blender or mortar and pestle. Grind until a smooth, fragrant paste forms.
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2
In a large heavy-bottomed pot, bring 1.5 liters of water to a rolling boil over medium-high heat.
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3
Once the water is boiling, stir in the prepared spice paste, bruised galangal, and Indonesian bay leaves (daun salam). Let this simmer for about 5 minutes until the raw smell of the spices disappears.
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4
Add the raw peanuts and the sweet corn rounds to the pot. These take the longest to cook, so let them simmer for about 10 minutes.
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5
Stir in the melinjo seeds (if using) and the cubed chayote. Continue to simmer for another 5-7 minutes until the chayote begins to soften slightly.
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6
Pour in the strained tamarind juice and the shaved palm sugar. This is where the signature 'asem' (sour) flavor profile develops.
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7
Add the long beans and the melinjo leaves. These require very little cooking time, so only simmer for another 2-3 minutes to keep them vibrant green and crunchy.
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8
Finally, add the chopped cabbage. Stir it into the hot broth and cook for just 1 minute until it wilts.
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9
Perform a final taste test. The soup should be a harmonious balance of sour, sweet, and salty. Adjust with more palm sugar for sweetness, tamarind for sourness, or salt as needed.
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10
Turn off the heat and remove the galangal and bay leaves if desired. Ladle the hot soup and vegetables into bowls and serve immediately.
💡 Chef's Tips
Always toast your shrimp paste (terasi) and candlenuts before grinding; this releases essential oils and removes the raw, pungent edge. If you cannot find Chayote, zucchini makes a decent substitute, though it should be added later as it cooks faster. For the best sour flavor, use fresh tamarind pulp soaked in water rather than bottled concentrate, which can be overly metallic. Do not overcook the green vegetables; they should retain a slight 'snap' to provide a textural contrast to the soft corn and peanuts. If you prefer a clearer broth, you can strain the spice paste through a fine-mesh sieve after simmering it in the water, though leaving it in provides more rustic flavor.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot Jasmine rice to soak up the flavorful broth. Pair with 'Ikan Asin' (fried salted fish) or 'Ayam Goreng' (Indonesian fried chicken) for a complete traditional meal. Add a side of 'Sambal Terasi' (chili shrimp paste) for those who want an extra spicy kick. Serve with fried tempeh and tofu as a protein-rich accompaniment. Complement the meal with a cold glass of iced lemongrass tea or fresh lime juice.