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1250 ml Small Green Pepper
100 grams of young jackfruit, peeled, washed, cut into small pieces white grape juice
2 pieces of young corn, peeled, cut into 2 cm crosswise yellow sweet potato
10 young tamarind, wash Bay leaf
100 grams of peanuts Red beans
2 Ground black pepper
200 grams of melinjo leaves, wash Enough oil for frying
1 purple eggplant, peeled, washed, cut into small pieces ground beef broth to taste
6 long beans, washed, cut into 3 cm Dried anchovy
10 star fruit, wash sticks of bamboo or lemongrass

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Sayur asem

  • Medium




Sayur Asem is a traditional Indonesian vegetable tamarind soup known for its refreshing and tangy flavor. This vegetarian dish features a variety of vegetables cooked in a clear tamarind-based broth and is typically served with steamed rice. Here’s a description of Sayur Asem:

Appearance: Sayur Asem has a clear and slightly cloudy broth that is usually light brown or yellowish in color. It is filled with a colorful assortment of vegetables and often garnished with chopped herbs or fried shallots for added flavor and visual appeal.

Flavor: The defining characteristic of Sayur Asem is its tangy and refreshing flavor. This tanginess comes from the use of tamarind, which provides a delightful contrast to the sweetness of the vegetables. The soup is typically mildly spicy and can be adjusted to taste with the addition of chili peppers.

Ingredients: The ingredients for Sayur Asem can vary based on regional and personal preferences, but some common components include:

  • Tamarind: Tamarind paste or tamarind juice is used to provide the sour and tangy flavor.
  • Assorted Vegetables: Sayur Asem typically includes a variety of vegetables such as corn, chayote (choko), long beans, yardlong beans, cabbage, tomatoes, and sometimes carrots.
  • Lemongrass: Lemongrass stalks are often added for their citrusy aroma and flavor.
  • Galangal: Galangal slices are used to infuse the soup with a mild ginger-like flavor.
  • Palm Sugar: Palm sugar or brown sugar is used to balance the sourness of the tamarind with a touch of sweetness.
  • Tamarind Leaves: Some versions of Sayur Asem include tamarind leaves, which add a subtle sourness and herbal note.
  • Kaffir Lime Leaves: These leaves provide a fragrant citrusy aroma to the soup.
  • Candlenuts: Candlenuts are used to thicken the broth and add a nutty flavor.
  • Salt: Salt is used for seasoning, and soy sauce may also be added for depth of flavor.

Preparation: To make Sayur Asem, the tamarind is first dissolved in water to create a tamarind juice. The vegetables are then prepared by cleaning and chopping them into bite-sized pieces. The tamarind juice is combined with water, palm sugar, salt, and other seasonings to create the soup base.

The vegetables are added to the soup base and simmered until they are tender but not overcooked. The lemongrass, galangal, tamarind leaves, and kaffir lime leaves are often tied into a bundle or placed in a mesh bag for easy removal before serving.

Serving: Sayur Asem is typically served hot in individual bowls or communal dishes alongside steamed rice. It is common to garnish the soup with chopped herbs like basil or coriander leaves, as well as fried shallots for added flavor and texture.

Sayur Asem is a delightful and comforting Indonesian dish that showcases the use of tamarind to create a uniquely tangy and refreshing flavor profile. It is enjoyed throughout Indonesia and is especially popular during family gatherings and special occasions.



Softened seasoning:

6 red onions
3 cloves of garlic
4 pecans
4 red chilies
1 tbsp salt


How to make:

Mix the ground spices with the broth. Cook until boiling


Add jackfruit, corn, young tamarind, and peanuts. Cook until half cooked


Then, add the bay leaves, melinjo leaves, eggplant, long beans, and wuluh starfruit. Cook everything until done.


Remove, serve warm.


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