Sayur asem

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Sayur asem

Sayur asem
Course main course
Place of origin Indonesia
Region or state Jakarta, West Java, Banten
Sundanese cuisine and Betawi
Created by
cuisine
Serving
hot and room temperature
temperature
various vegetables in tamarind
Main ingredients
soup
Cookbook: Sayur asem Media: Sayur asem

Sayur asem or sayur asam is a popular Indonesian vegetable in tamarind soup.[1] Common
ingredients are peanuts, young jackfruit, young leaves and unpeeled seeds of melinjo, bilimbi,
chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef
stock. Quite often, the recipe also includes corn.

The origin of the dish can be traced to Sundanese people of West Java, Banten and Jakarta
region. It is well-known belongs within Sundanese cuisine and Betawi daily diet. Several
variations exist including sayur asem Jakarta (a version from the Betawi people of Jakarta),
sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes
salted fish, usually snakehead murrel), and sayur asem kacang merah (consists of red beans and
green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch
ginger buds and, more importantly, the sour-tasting seed pods.

The sweet and sour flavour of this dish is considered refreshing and very compatible with fried
or grilled dishes, including fish and lalapan, a kind of vegetable salad usually raw but can also

[2][3]  Sayur asem   .be cooked. Sayur asem rembang is a vegetable soup with a sour flavor. and is usually eaten with sambal terasi.