Sayur Asem...

Sayur Asem...

Sayur Asem...

The literal translation of Sayur Asem, is Sour Vegetables.  It is a spicy sour soup and is a common household dish originating from Java.  There are two versions; The Central Java and the West Java.  The Central Java version is the one in the picture which is a little more time consuming to make - the broth is made from beef stock and the spices are grind in a mortar with peanuts that give the soup a slightly murky look but rounded flavor.  The West Java version is a vegetable based broth with the same spices but without grinding the peanuts and therefore the broth is clearer. The sourness comes from "Pohon Belimbing Wuluh" or in English; Cucumber or Sorrel Tree - an image the fruit is dipicted in the picture.  Not many traditional markets sell these fruit and if that is the case, it can be replaced with Tamarind soaked in a little warm water. Belimbing Wuluh is used in many traditional Javanese dishes.  In Aceh, the fruit is sundried (known as Asam Sunti) and then used in some of their traditional cuisine.

The vegetables used are corn, yard long bean, chayotes (pear squash) and young jackfruit. Belinjo leaves and fruit is also a key ingredient in this dish, I don't know what the English word is but the latin name is; Gnetum Gnemon. The leaves are hard in texture, so it should be preboiled before adding to the broth.  The fruit that grows on this tree, is a nut actually and is thrown in whole in the broth.  The flavor of the fruit is slightly bitter and nutty and is the prime ingredient to make "Emping" chips.  The process to make these chips is not only time consuming but labor intensif. First you have to peel both layers of the fruit before you get to the nut, then you have to grind it into a fine paste, then roll and shape it flat to the size of a large coin.  Afterwards you sun dry it until it's hardened and crisp and then fry it.  It's so much easier to just buy these chips raw and fry yourself or ready to eat.


The spices used to make this soup are; Shallots, garlic, candlenut or peanuts, shrimp paste and chilli, all this is ground to a fine paste and sauteed with bay leafs and galangal root for a few minutes before putting into the broth. Let the broth simmer for awhile before adding whole skinned peanuts, the belimbing fruit or tamarind, season with a salt and grated coconut palm sugar. The sugar will balance out the sourness of the soup.  Who said it was easy...but a favorite among many of my family members.


'Ku koquie



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Comments (2)

  1. anthonynguyen

    nhung ngoi nha dep showroom là nơi trưng bày, giới thiệu sản phẩm thiet ke noi that chung cu của doanh nghiệp. Vì vậy thiết kế nội thất showroom đóng vai trò quan trọng trong việc … Chất liệu gỗ vừa thân thiện với môi trường mà thiet ke noi that van phong còn có nhiều kiểu dáng và hoa văn đẹp mắt khiến thiet ke noi that biet thu nó trở thành đồ nội thất đắt giá oz trong những ngôi … Cao su có nguồn gốc từ Nam Mỹ nhưng lại tỏ thiet ke noi that nha ong ra khá hợp với khí hậu và con người Việt Nam.Nhựa cây không chỉ cung cấp giá trị kinh tế lớn mà thân … Một căn hộ có diện tích siêu nhỏ nhưng thiet ke noi that phong ngu lại có đủ không gian cho gồm phòng ngủ, phòng ăn, nhà bếp và nơi thư giãn…không khác thiet ke noi that nha hang gì một vila hiện đại. Giải pháp được đưa ra là dùng hệ thống nha dep 2016 gác lửng để tăng gấp đôi không gian cho phép tạo ra một khu vực hoàn toàn riêng biệt ở tầng trên

    thiết kế nhà hàng
    nội thất nhà hàng
    thiết kế chung cư
    thiết kế thi công
    chung cư

    October 20, 2015