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Sayur Asem Timor
Timorese Sour Vegetable Soup
A refreshing and tangy soup made with a variety of vegetables and a souring agent like tamarind or bilimbi. It's a light and healthy accompaniment to rice.
🧂 Ingrédients
- 1.5 liters Water
- 50 g Tamarind pulp(soaked in warm water, strained to get juice)
- 1 ear Corn on the cob(cut into 2-inch pieces)
- 100 g Long beans(cut into 1-inch lengths)
- 100 g Young jackfruit(cubed)
- 1 medium Chayote squash(peeled and cubed)
- 50 g Peanuts(shelled)
- 1 stalk Lemongrass(bruised)
- 2 cm Galangal(sliced)
- 2 pieces Bay leaves
- 1 tsp Salt(or to taste)
- 1 tsp Sugar(optional, to balance sourness)
- 2-3 pieces Chili peppers(optional, for heat)
👨🍳 Instructions
- 1
Bring water to a boil in a large pot. Add lemongrass, galangal, and bay leaves. Simmer for 5 minutes to infuse the broth.
- 2
Add corn, peanuts, and young jackfruit to the pot. Cook for about 10 minutes until the corn is tender.
- 3
Add long beans, chayote squash, and chili peppers (if using). Cook for another 5-7 minutes until vegetables are tender-crisp.
- 4
Stir in the tamarind juice. Season with salt and sugar (if using). Taste and adjust the sourness and saltiness as needed.
- 5
Simmer for another 2-3 minutes to allow the flavors to meld.
- 6
Remove lemongrass, galangal, and bay leaves before serving.
- 7
Serve hot with steamed rice.
💡 Conseils de pro
- ✓You can substitute tamarind with bilimbi (belimbing wuluh) for a different sour flavor.
- ✓Use a variety of seasonal vegetables available to you.
- ✓The soup should be light and refreshing, not heavy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add cubed tofu or tempeh for added protein.
- Include other vegetables like pumpkin, spinach, or eggplant.