Sayur Asem (Sour Vegetable Soup) with Peanuts and Tamarind

A warming and flavorful Indonesian sour vegetable soup with a delightful tang from tamarind and a satisfying crunch from peanuts.

Prep Time

15 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.67/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6cupsWater

0.5cupPeanuts(Raw, skin on or off)

£0.35

1cupLong Beans(Cut into 2-inch pieces)

£0.60

1earCorn on the Cob(Cut into 2-inch pieces)

£0.70

0.5cupMelinjo/Gnetum Gnemon (Optional)(Adds a unique slightly bitter flavor)

£2.50

1cupLabu Siam/Chayote Squash(Peeled, seeded and cubed)

£1.00

0.5cupJackfruit (Unripe)(Canned in brine, rinsed and drained. Optional, adds a chewy texture.)

£2.00

2tablespoonsTamarind Pulp/Paste(Adjust to taste. If using pulp, soak in 1/2 cup warm water, strain and use the liquid.)

£0.40

1tablespoonPalm Sugar(Or brown sugar)

£0.25

1teaspoonSalt(Adjust to taste)

£0.01

0.5teaspoonSugar(Adjust to taste)

£0.25

1tablespoonVegetable Oil

£0.02

2piecesRed Chilies(Adjust to preference)

£0.30

4piecesShallots

£0.40

2clovesGarlic

£0.10

3piecesCandlenuts (Kemiri)(Can substitute with macadamia nuts or cashews, adds a creamy texture)

£1.00

1inchGalangal/Ginger(Bruised)

£0.30

2leavesBay Leaf (Daun Salam)(Optional, adds fragrant aroma)

£0.50

Total Cost

£10.68

£2.67 per serving

Instructions

1.
Prepare the Spice Paste: In a blender or food processor, combine red chilies, shallots, garlic, and candlenuts. Grind into a smooth paste. You can also pound using a mortar and pestle.
2.
Sauté the Spice Paste: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the spice paste, galangal, and bay leaves (if using). Sauté until fragrant, about 3-5 minutes.
3.
Add Water and Peanuts: Pour in the water and add the peanuts. Bring to a boil, then reduce heat and simmer for 10 minutes to soften the peanuts.
4.
Add Vegetables: Add the corn, melinjo (if using), and long beans. Cook for another 5 minutes.
5.
Add Remaining Vegetables: Add the chayote squash (labu siam) and unripe jackfruit (if using). Cook until the vegetables are tender but still slightly firm, about 5-7 minutes.
6.
Add Tamarind and Seasoning: Stir in the tamarind pulp/paste liquid, palm sugar, salt, and sugar. Adjust the seasoning to your liking. The soup should be sour, sweet, and slightly salty.
7.
Simmer and Serve: Simmer for another 5 minutes to allow the flavors to meld together. Serve hot.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

385 kcal / 1611 kJ

Carbs

43g

17% of RDA

Fat

21g

30% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

15 g

17% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the tamarind paste according to your preference for sourness. Start with less and add more to taste.

If you can't find melinjo, you can skip it or substitute with green beans.

For a spicier soup, add more chilies to the spice paste.

Sayur Asem is best served with steamed rice and other Indonesian side dishes like tempeh or tofu.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...