Sayur Asem

From Wikipedia, the free encyclopedia

v • d • e Cuisine

Regional cuisines	Asia · Europe · Caribbean · South Asia · Latin America · Middle East · North America · Africa · more

Styles	Haute · Immigrant · Fusion · Molecular gastronomy · Fast food

Food	Bread · Pasta · Cheese · Rice · Sauce · Soup · Dessert · Herbs / Spices · other ingredients

Techniques, utensils and measures	Techniques · Utensils · Weights and measures

See also	Kitchen · Meal · Wikibooks:Cookbook

Sayur asem

Sayur Asem (sour dish or tamarind dish) is a very popular vegetable soup dish in Indonesian cuisine. Several variations exist including Sayur Asem Jakarta (a version from the Betawi people of Jakarta), Sayur Asem Kangkung (a version which includes water spinach [kangkung]), Sayur Asem Ikan Asin (includes salted fish, usually snakehead murrel [ikan gabus]), etc.

Common ingredients of this cuisine are peanuts (kacang tanah), young jackfruit (nangka muda), Gnetum gnemon (melinjo), bilimbi (belimbing sayur), chayote (labu siam), long beans (kacang panjang), and tamarind (asem jawa). Quite often, the recipe also includes corn.

The karo version of sayur asam 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 dishes, including fish and lalapan (a kind of vegetable salad, raw or cooked, usually raw), and in almost every occasion, usually eaten with sambal terasi.