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Saturday, July 4, 2015

[Malaysian Recipes] Sayur Asam - Vegetable Tamarind Soup

Sayur Asam - Vegetable Tamarind Soup uses sliced tamarind (asam potong) and salam leaves with vegetables that can nicely soak up all the beautiful flavors from tamarind, bay leaves, lemongrass, palm sugar (gula merah) and chilies. It is also very easy to prepare. Grind up some paste, boil the water, add the paste and cook the soup over simmering heat. Drop all the vegetables in the pot and be done with it. Serve with steamed rice and sambal belacan for that extra kick. Sometimes we love the crunchy anchovies deep-fried to perfection. Delish.


Sayur Asam - Vegetable Tamarind Soup | Malaysian Recipes



Fresh spices to be used whole – tomatoes, slices of tamarind, galangal, lemongrass and salam leaves.

Sayur Asam - Vegetable Tamarind Soup 2 | Malaysian Recipes

Sayur Asam - Vegetable Tamarind Soup 3 | Malaysian Recipes


Spices to be ground – garlic, ginger, shrimp paste, chilies, shallots and candlenuts. Leave the palm sugar out, that is for the soup.


Sayur Asam - Vegetable Tamarind Soup 4 | Malaysian Recipes


These beautiful gnenom fruits are always included in the tamarind soup.

Sayur Asam - Vegetable Tamarind Soup 5 | Malaysian Recipes



Again, I left out the turmeric. Never too late. I ground everything using a coffee grinder attachment of my blender.


Sayur Asam - Vegetable Tamarind Soup 6 | Malaysian Recipes


The color was moving towards orangish once the turmeric was added. Beautiful paste.


Sayur Asam - Vegetable Tamarind Soup 7 | Malaysian Recipes


Vegetables used are young corn, snake beans.

Sayur Asam - Vegetable Tamarind Soup 8 | Malaysian Recipes


Chayote (or pear squash, labu jipang), cut into bite sizes.


Sayur Asam - Vegetable Tamarind Soup 9 | Malaysian Recipes


Cabbage, cut into manageable squares.

Sayur Asam - Vegetable Tamarind Soup 10 | Malaysian Recipes


Boil water in a large stock pot and drop gnemon fruits (melinjo) into the boiling water. They take the longest to cook, naturally the first one to go in.

Sayur Asam - Vegetable Tamarind Soup 11 | Malaysian Recipes


Add spice paste into the pot.

Sayur Asam - Vegetable Tamarind Soup 12 | Malaysian Recipes


Fresh salam leaves.

Sayur Asam - Vegetable Tamarind Soup 13 | Malaysian Recipes


Lightly bruised lemongrass stalks.

Sayur Asam - Vegetable Tamarind Soup 14 | Malaysian Recipes


Heavily bruised galangal


Sayur Asam - Vegetable Tamarind Soup 15 | Malaysian Recipes


Quartered tomatoes

Sayur Asam - Vegetable Tamarind Soup 16 | Malaysian Recipes


Lastly, the rest of the vegetables.

Sayur Asam - Vegetable Tamarind Soup 17| Malaysian Recipes


Cabbage.

Sayur Asam - Vegetable Tamarind Soup 18 | Malaysian Recipes


Palm sugar or gula melaka is the last to go in.

Sayur Asam - Vegetable Tamarind Soup 19 | Malaysian Recipes


Together with the tamarind slices (asam potong).

Let simmer until all vegetables are cooked. If you like them to be slightly crunchy, remove when they are just cooked. I personally love mine to be boiled till mushy. They are utterly delicious when the vegetables absorbs all the essence of spices used. The flavors develop even better the next day. Serve warm with steamed rice, some sambal belacan and fried salted fish.
Sayur Asam (Vegetable Tamarind Soup)

Makes 6-8 servings

Ingredients:
10 (40 g) red chilies
5 (20 g) shallots
3 (15 g) garlic
5 (15 g) candlenuts
1 fresh ginger
1/2 tbsp (8 g) shrimp paste, or belacan
2 cm turmeric, or 1/2 tsp turmeric powder
8 salam leaves
2 stalks lemongrass
25 g galangal
1 tomato, quartered
60 g palm sugar, or gula merah / gula melaka
20 g tamarind slices, or asam potong
500 g cabbage, cut into squares
100 g snake beans, cut into 5cm length
500 g chayote, cut into squares
100 g young corn
150 g gnenom fruit, or melinjo
1500 cc water


Sayur Asam - Vegetable Tamarind Soup 20 | Malaysian Recipes


Instruction:

1. Grind chilies, shallots, garlic, candlenuts, ginger, shrimp paste and turmeric into fine paste

2. Boil water in a big stock pot. Add all ingredients into the pot.

3. Let simmer for 30-45 minutes over low heat.

4. Serve warmed with steamed rice with sambal belacan.

This recipe and image sources are referred in website: Indochinekitchen.com.Thanks so much!

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