Food Recipe : Sayur Asem ( Vegetable Sour Soup)

My english teacher Mrs Arianti, just gave ur some small project to make or find some food recipe. I remember that my mom is a very great Indonesian Traditional Food Chef! so, i was collecting all of ancient recipe that she could remember and i was calling my grandma to ask more info.

And finally i found the best food to show to Mrs Arianti. Its name Sayur Asem or In englush means Vegetable Sour Soup. Its kind of traditional food and originally from Indonesia. it called 'asem' or 'sour' in english coz it used javanesse tamarind as its ingredients. You may try this at ur home . Here it is :

Ingredients :

• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shal­lot, sliced
• 3 cloves gar­lic, minced
• 1 inch-long piece fresh ginger,
• peeled and sliced
• 1 red chili pep­per, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or veg­etable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chay­ote, peeled, seeded, and
• sliced thin
• 1/2 c. fresh or frozen green beans,
• ends trimmed
• 1/3c. frozen corn kernels
• 1 green chili pep­per, sliced (optional)

Direc­tion

• Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.
• To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts, shrimp paste, and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.
• Trans­fer paste to a medium saucepan and add chicken or veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.
• Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.