Entree: Indonesia – Sundanese West Java – Sayur Asem (Sundanese sour tamarind vegetable soup with corn, chayote, long beans, and peanuts)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 8 cups (1.9 L) water
- 3 tbsp (45 ml) tamarind paste (or 2 oz / 60 g tamarind pulp soaked and strained)
- 1 cup (150 g) unsalted roasted peanuts
- 2 ears corn, each cut into 3–4 pieces (about 10–12 oz / 300–350 g total)
- 1 chayote (labu siam), peeled and cut into wedges, about 8 oz (225 g)
- 6 oz (170 g) long beans (yardlong or green beans), cut into 2-inch (5 cm) lengths
- 1/2 cup (15 g) melinjo leaves (or substitute young spinach or pakchoi leaves)
- 3 shallots, thinly sliced
- 2 cloves garlic, crushed
- 2 red chilies, halved (adjust to taste)
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1 tsp (5 g) salt (adjust to taste)
- 2 salam leaves or bay leaves
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) toasted shrimp paste (terasi) or 1 tbsp (15 ml) fish sauce (optional, for depth)
Instructions
1. If using tamarind pulp, soak tamarind in 1/2 cup (120 ml) warm water for 10 minutes, mash, then strain to extract sour liquid; otherwise use tamarind paste diluted in 1/4 cup (60 ml) water. Set aside.
2. Heat oil in a large pot over medium heat. Sauté sliced shallots and crushed garlic until fragrant and translucent, about 2–3 minutes. Add salam leaves and halved chilies and sauté 30 seconds more.
3. Add water and bring to a gentle boil. Stir in tamarind liquid, roasted peanuts, and corn pieces. Simmer 10 minutes to let flavors infuse and corn begin to soften.
4. Add chayote wedges and long beans; continue simmering 6–8 minutes until vegetables are tender but still bright and slightly crisp.
5. Add melinjo leaves (or substitute greens), palm sugar, salt, and toasted shrimp paste or fish sauce if using. Taste and adjust sourness with more tamarind or sweetness with more palm sugar; simmer 1–2 minutes more.
6. Remove from heat, discard salam leaves if desired, and serve hot with steamed rice.
