Sayur asem

Ingredients

• 5long beans
• 40 gmelinjo leaves
• 50 gmelinjo nuts
• 50 gpeanuts
• 1sweetcorn
• 90 ml (6 tbsp)tamarind water
• 45 g (3 tbsp)palm sugar
• 5 g (1 tsp)salt
• 5 g (1 tsp)AJI-NO-MOTO®
• 1.5 litreswater

Instructions

1. 1

   Cut the vegetables

   Cut the long beans into pieces and slice the sweetcorn into sections.

2. 2

   Start the simmer

   Bring the melinjo nuts, peanuts and sweetcorn to a boil in the water, then cook until they are partly tender.

3. 3

   Add the greens

   Add the long beans and melinjo leaves to the pan.

4. 4

   Season and finish

   Add the tamarind water, palm sugar, salt and AJI-NO-MOTO®. Cook until the vegetables are done, then take the pan off the heat and serve.

What is sayur asem?

Sayur asem is an Indonesian vegetable soup named for its characteristic sour broth. Versions vary by region and household, but tamarind is commonly used to give the soup its bright, tangy flavour.

This version pairs that tartness with palm sugar and savoury seasoning, while corn, long beans, melinjo and peanuts give the broth a mix of sweetness, freshness and substance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 6g protein, 21g carbs, 4g fat.

The corn, long beans and palm sugar provide most of the carbohydrates, while peanuts contribute much of the fat and some protein. Melinjo and peanuts add further protein, though the soup is mainly a vegetable side; serve it with a protein-rich main and rice for a more balanced plate.

Build the broth's flavour

Tamarind: the tamarind water provides the defining sour note. Add it with the other seasonings so its flavour has time to mingle with the vegetables.

Palm sugar: this balances the tang without making the soup dessert-sweet. Dissolve it in the hot broth and taste the balance once the vegetables are cooked.

Add ingredients in stages

Longer-cooking vegetables: melinjo nuts, peanuts and corn go into the pot first, as the method gives them a head start before the more delicate greens.

Quick-cooking greens: add the long beans and melinjo leaves after the first simmer. This helps them cook through without losing all their freshness.

Check the texture

Corn and nuts: cook until tender enough to eat but not falling apart. The recipe calls for them to be only partly cooked before the greens go in, so they can finish in the broth.

Long beans: they should be tender but still hold their shape. Once cooked, take the pan off the heat rather than simmering the vegetables longer than needed.

Keep the sourness balanced

Tamarind water: its strength can vary, so the broth may taste more or less tart depending on the product. Taste the finished soup and adjust the balance with the palm sugar already included in the recipe.

Seasoning: salt and AJI-NO-MOTO® round out the broth's savoury side. Stir well so they dissolve evenly before serving.

Serve it with rice

Sayur asem is served warm, often as part of a meal rather than as a stand-alone dish. Steamed rice makes a simple accompaniment and soaks up the tangy broth.

For a fuller plate, serve it alongside a protein-rich main dish. The vegetables and broth bring freshness and contrast to a more substantial centrepiece.

Recipe notes & tips

• Cut the long beans and corn into similar-sized pieces so they are easy to serve.
• Start the corn and nuts in the boiling water before adding the greens, as directed.
• Stir after adding the sugar and seasonings so they dissolve throughout the broth.
• Taste the broth near the end and check that the sour and sweet flavours are balanced.
• Serve the soup warm while the vegetables still hold their shape.

Variations

• Add chayote: cut it into bite-sized pieces and simmer it with the corn and nuts.
• Use a different green: substitute another tender leafy vegetable for the melinjo leaves.
• Make it spicier: add sliced fresh chilli to the broth.
• Add more vegetables: include extra long beans or corn while keeping the broth seasoning to taste.
• Adjust the tang: use a little less tamarind water for a milder sour flavour.

Common mistakes to avoid

• Adding every vegetable at once: the greens may overcook before the corn and nuts soften, so add them in the stated stages.
• Cutting the corn too large: thick pieces take longer to cook; slice the cob into manageable sections.
• Leaving the broth unbalanced: taste it before serving and check the sourness against the palm sugar.
• Overcooking the greens: stop cooking once the long beans and leaves are done so they retain their shape.
• Forgetting to dissolve the seasoning: stir the sugar, salt and AJI-NO-MOTO® into the broth evenly.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout; the vegetables may soften further after storage.

Frequently asked questions