Sayur Asem

Nutrition · per serving

Steps

1. 1

   Prep the vegetables: cut the young jackfruit into bite-size pieces if needed, slice the corn into 3 to 4 thick rounds, cut the long beans into 4 cm lengths, peel and chunk the chayote, cut the eggplant into large pieces, and wedge the tomato. Soak the tamarind pulp in 100 ml of the water and squeeze well, then strain out the fibers and seeds.

   200 g young jackfruit, drained if canned1 small cob (180 g) sweet corn100 g long beans150 g chayote120 g eggplant80 g tomato25 g tamarind pulp1 litre water
2. 2

   Make the spice paste. Roughly chop the shallots, garlic, chilli, and galangal. Blend or pound them with the candlenuts, optional shrimp paste, and oil into a coarse paste; a slightly coarse texture is traditional and gives the broth character.

   60 g shallots10 g garlic1 small (8 g) red chilli2 nuts (10 g) candlenuts20 g galangal5 g shrimp paste (optional)10 ml neutral oil
3. 3

   Heat a medium pot over medium heat and cook the spice paste for 2 to 3 minutes until fragrant and slightly glossy. Stir constantly so the shallots sweeten without browning too much.

   60 g shallots10 g garlic1 small (8 g) red chilli2 nuts (10 g) candlenuts20 g galangal5 g shrimp paste (optional)10 ml neutral oil
4. 4

   Add the remaining water, the strained tamarind liquid, bay leaves, palm sugar, and salt. Bring to a gentle boil.

   1 litre water25 g tamarind pulp2 leaves bay leaves12 g palm sugar8 g salt
5. 5

   Add the jackfruit, corn, and chayote. Simmer for 12 to 15 minutes until the corn is tender and the chayote is just cooked through. The broth should taste lightly sweet, tangy, and savory; adjust with a little more salt or water if needed.

   200 g young jackfruit, drained if canned1 small cob (180 g) sweet corn150 g chayote
6. 6

   Add the long beans, eggplant, and tomato. Simmer for 5 to 7 minutes more until the long beans are bright green and crisp-tender and the eggplant is soft but still holding its shape.

   100 g long beans120 g eggplant80 g tomato
7. 7

   Turn off the heat and let the soup rest for 3 minutes so the sour and aromatic flavors settle. Remove the bay leaves if you like a cleaner finish.

8. 8

   Ladle into bowls and top with fried shallots. Serve hot with lime wedges on the side for extra brightness.

   10 g fried shallots2 wedges lime wedges

Origin & History

Sayur asem is a beloved Indonesian sour vegetable soup, especially associated with Betawi and Sundanese home cooking in Java. Its signature tangy broth comes from tamarind, balanced with palm sugar and aromatic spices. The dish is valued for its refreshing taste and the mix of local vegetables that can vary by region and season.