Sayur Asem

Specials Indonesian foods

INGREDIENTS

• 1 ear corn, cut into 1 1/2-inch pieces
• 4 oz Chinese long beans
• 1 chayote squash, diced
• 1 can unripe jackfruit (17oz), drained
• 2 salam leaves (Indonesian bay leaves)
• 1/2 cup raw peanut, peeled
• 1/2 tsp tamarind pulp
• 1 piece galangal (1 1/2-inch piece)
• 5 Asian shallot
• 1 1/4 tsp salt
• 1 1/2 tbsp brown sugar
• 3 kemiri (candlenut)
• 1 tbsp sambal ulek (chili paste)
• 3 cloves garlic
• 1/2 tsp terasi (shrimp paste)

METHOD

1. Put shallot. garlic, chili paste, candlenut, brown sugar, salt and shrimp paste in a food processor then grind the spices to form a paste. Set aside.
2. Bring 10 cups of water to a boil. Add raw peanut, galangal, tamarind pulp and bay leaves. Simmer about 30 minutes or until the peanut is tender.
3. Add unripe jackfruit, corn and spice paste. Simmer for another 15 minutes or until the jackfruit is tender.
4. Add Chinese long beans and chayote squash and simmer for about 5 minutes. Taste and adjust the flavors if necessary. Add salt, sugar, or tamarind paste.
5. Remove from the heat. Transfer to serving bowl. Serve it warm steamed rice, blanched or raw salad, and sambal (chili paste).

more delicious eaten with fried fish and chili paste(sambal terasi)