Sayur Asam


4 cups (1 liter) of water
2 salam leaves (optional)
1 (2 ½ cm) fresh galangal, bruised
1 fresh or frozen corn cobs, cut into sections
2 cups (180 g) of cassava leaves, potato leaves, spinach leaves and Melink (see note)
1 cup (100 g) green beans, cut into small pieces
2-3 long green finger chili, seeded and cut into small pieces (optional)
½ cup (75 g) lightly boiled peanuts and fresh raw nuts melinjo
¼ cup (60 ml) tamarind juice (see our recipe sambals) or 4-6 carambola (Belimbing wuluh), sliced
½ cup (125 grams) small fresh shrimp, peeled and deveined (optional)
1 ripe tomato, cut into wedges
2 tablespoons sugar
½ c. teaspoon salt

Spice Paste

2.4 The long fingers of peppers, seeded
4 shallots, peeled
Salt 3 cloves

Cooking Instructions:

Make the spice paste by grinding all the ingredients to a smooth paste in a mortar or blender, add a little water if necessary to maintain the rotation mix. Set a side.

Bring water to a boil over medium heat in large saucepan. Add Spice Paste Salam leaves (if using) and galanga, mix well and bring to a new aboil then simmer uncovered for 2 minutes. Add corn and cook for 2 minutes, then add the vegetables, chilli (if using), peanuts and tamarind juice or starfruit. Bring mixture to a boil and simmer until vegetables are tender, 3 to 5 minutes. Finally add the prawns, tomatoes and sugar and simmer for 1-2 minutes until the prawns. Season with salt and remove from heat. Serve hot as a part of rice meals.

Note: In Asia, the tender leaves of many vegetables cook vegetables. The leaves of cassava, sweet potato leaves and melinjo sheets are available in Indonesia. Alternative water spinach (kangkung, regular or spinach or bok choy.