Sayur Asem
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Ingredients
500 gram
jackfruit, boil untill soft,and cut into bite sizes
500 gram chayote
(Indonesian: labu siam), peeled, cored, and cut into bite sizes
150 gram
melinjo nuts (Indonesian: buah melinjo)
150 gram
melinjo leaves (Indonesian: daun melinjo)
100 gram
snake bean (Indonesian: kacang panjang), cut into 2 inches lengths
100 gram
small corn (Indonesian: jagung muda), each cut into two
1 tomato,
quartered
1½ liter
water
2 lemon grass
(Indonesian: sereh), bruised
8 fresh bay
leaves (Indonesian: daun salam)
25 gram
galangal (Indonesian: lengkuas), peeled and bruised
60 gram palm
sugar (Indonesian: gula Jawa)
20 gram
tamarind pulp (Indonesian: asam Jawa)
1 tablespoon
salt
Grind the
following into spice paste
10 red chilie
10 chilie
padi
5 shallots
3 cloves
garlic
5 candlenuts
1 inch fresh
ginger, peeled
1 inch fresh
turmeric, peeled (or about 1 teaspoon turmeric powder)
10 gram
(about ½ tablespoon) shrimp paste (Indonesian: terasi)
Instructions
Boil water in
a soup pot, then add the spice paste, lemon grass, bay leaves, galangal, palm
sugar, tamarind pulp, and salt and cook for 3-5 minutes or until fragrant.
Add the
melinjo nuts and melinjo leaves and cook for 10 minutes on medium heat.
Add jackfruit,
chayote, snake beans, corns, and tomatoes and cook for another 15-20 minutes or
until all vegetables are tender and cooked through. Adjust salt as needed.
Remove from heat and serve warm.
