Sayur Asem: Sour Tamarind Soup with Vegetables and Beef Trimmings

Method11 steps · about 1 hr 20 min

1. 1

   Step 1: Knead the 1 tsp tamarind pulp with 4 tbsp water to extract tamarind juice.

   Uses 1 tsp tamarind pulp · 4 tbsp water for tamarind extraction

2. 2

   Step 2: Blend the shallots (5), garlic (2 cloves) and candlenuts (2) into a fine paste, including the red chillies (2) and roasted shrimp paste (0.5 tsp) if using.

   Uses 5 shallots, peeled and chopped · 2 cloves garlic, peeled and chopped · 2 candlenuts, chopped · 0.5 tsp roasted shrimp paste (optional) · 2 red chillies (optional)

3. 3

   Step 3: Put the 2 L soup water in a medium-sized pot and add the beef trimmings (250 g) if using.

   Uses 250 g beef trimmings (optional) · 2 L water for soup broth

4. 4

   Step 4: Cook over high heat until the soup boils.

   Uses assembled soup water and optional beef

5. 5

   Step 5: Add the corn pieces and, if using, the young jackfruit (150 g) and raw peanuts (50 g).

   Uses boiling soup base · 1 corn cob, cut into 4 · 50 g raw peanuts (optional) · 150 g young jackfruit, bite-sized (optional)

6. 6

   Step 6: Bring the soup to boil again, then reduce the heat to medium low.

   Uses soup with corn and optional jackfruit and peanuts

7. 7

   Step 7: Add the spice paste to the soup.

   Uses boiling first-vegetable soup · tamarind-soup spice paste

8. 8

   Step 8: Add the galangal (2 cm), salam leaves, salt (to taste), sugar (to taste) and tamarind juice.

   Uses soup with spice paste · 2 cm galangal, bruised · 2 Indonesian bay leaves (salam leaves) · Salt to taste · Sugar to taste · extracted tamarind juice

9. 9

   Step 9: Cook for about 30 minutes, until the beef if used and the harder vegetables are tender. Adjust salt, sugar or tamarind to taste. If omitting beef, still cook the corn and any peanuts or young jackfruit with the spices until tender before adding the later vegetables.

   Simmer soup · 30 minUses seasoned tamarind soup · Additional salt to taste · Additional sugar to taste · Additional tamarind pulp to taste (optional)

10. 10

    Step 10: Add the chayote and long beans (3), and continue cooking for another 5 minutes.

    Finish chayote and long beans in soup · 5 minUses cooked tender first-vegetable tamarind soup · 0.5 chayotte, peeled, cut into bite-sized pieces · 3 long beans, cut into 4 cm pieces.

11. 11

    Step 11: Turn off the heat and let the soup rest for a while before serving.

    Uses finished sour tamarind vegetable soup