Sayur Asem | The way to make it is very easy, and I'm sure you'll like it 

Sayur Asem | The way to make it is very easy, and I'm sure you'll like it In Kebumen

Sayur Asem | The way to make it is very easy, and I'm sure you'll like it In Kebumen Jateng

Indonesian food, This simple tamarind vegetable can arouse your appetite after Eid. Various vegetables with a spicy and sour taste are guaranteed to make you devoured.

Vegetable tamarind or vegetable tamarind has many versions. There are clear ones with a typical Jakarta sayur asem. Or without oncom, Sundanese-style clear soup. There is also a Javanese sayur asem which is spicy and slightly cloudy.

Realeted page : Indonesian food

Vegetable filling can be chosen according to taste. Can be combined with young jackfruit, young jengkol, fresh red beans, and cabbage. Because vegetable tamarind is usually made from vegetables that are in the garden or easily available Sayur asem.

The problem of sour or sour taste can be adjusted to taste. The sour taste can come from vegetable starfruit or old Javanese tamarind. Sayur asem, tamarind is best eaten with salted fish or fried fish and sambal dadak.

Ingredients :

• 1 sweet corn, cut into pieces

• 100 g young melinjo

• 2 cm galangal, bruised

• 2 bay leaves

• 1 chayote, cut into pieces

• 5 pieces of long beans, cut into pieces

• 50 g of young melinjo leaves

• 3 young sour

• 1 small piece of palm sugar

Spice:

• 8 curly red chilies

• 5 pieces of red chili

• 5 red onions

• 3 cloves of garlic

• 4 pecans

• 1 piece of grilled shrimp paste

• 2 tsp salt

How to make 

• Boil enough water in a saucepan, boil the corn and melinjo fruit until soft.

• In a separate saucepan, boil young tamarind with a little water until soft. Remove, knead, filter the water about 100 ml.

• Seasonings: Grind or mash any spice ingredients until smooth.

• Add the spices and sugar to the corn stew, along with the galangal and bay leaf.

• Add chayote and long beans. Boil until soft.

• Add melinjo leaves and young tamarind water, bring to a boil again.

• Remove and serve warm.