Since I have some left over vegetables from yesterday cooking of ketupat sayur. I think about sayur asem, one of our traditionally food that has some sour taste. It makes sayur asem so tasty and refreshing, because of its sour taste. And i think that’s why people called it sayur asem because its sour taste (asem = sour).
This time i tried to remember my mom’s sayur asem recipe. It’s just the simple one. Hope it’s right mom 🙂 Will call her later to make sure next time i make sayur asem again. The vegetables i put inside is not as completed as the one we made in our country. It’s not easy to find long beans and gnetum gnemon fruits/buah melinjo here. But it doesn’t matter for us as long as the soup taste is just the same 🙂

Sayur Asem

  • 1 litter beef stock/water
  • 12pc string beans, cut lengthily about 4 cm
  • 1 chayote (labuh siam), peeled and diced
  • 3 cherry tomatoes, halved
grounded ingredients,
2 red chilli
3 bird eye chillies
3 candle nut
3 cloves garlics
1 clove shallot
3 teaspoonful tamarind
pinch of shrimp paste (terasi)
salt and sugar to taste
  1. Boil beef stock/water using big stock pot, add grounded ingredients and tamarind paste
  2. Add the string beans, chayote and tomatoes
  3. Continue to boil over medium heat until all vegetables are cooked
  4. Serve immediately with steamed rice, dried fish and sambal.
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