Sayur Asem

This Indonesian cuisine has been so populer by the Society of Indonesia. Obtained from the acid taste of asam kandis are evenly distributed throughout the sauce. His trademark is the use melinjo (fruit and leaves) as well as sweet corn and purple eggplant. Can be eaten alone or with warm white rice.

seasonings

·         1 piece of sweet corn, cut into small pieces

·         1 piece of a small pumpkin, peeled and cut into small pieces

·         1 piece of purple eggplant, cut into small pieces

·         1 ounce yardlong bean, cut into pieces 2 cm long

·         1/2 ounce melinjo, do not peel

·         handful of peanuts

·         melinjo leaves, a little

·         2 tablespoons dried shrimp, washed

·         3 pieces kandis acid (asam kandis), washed

·         2 bay leaves, washed

·         1 stalk lemongrass, crushed, cut into two parts

·         Water

·         Salt

Seasoning blend:

·         10 red chillies, chopped coarse

·         2 cloves garlic, chopped coarse

·         4 red onions, chopped coarse

·         1 slice of ginger

How To Make:

1.    All seasoning blend is washed, then finely ground using a blender until smooth

2.    Prepare a pot, boil water with seasoning blend, sweet corn, pumpkin and  melinjo first.

3.    After few minutes, pour the purple eggplant, green beans, peanuts, dried shrimp and melinjo leaves.

4.    Then pour also kandih acid, bay leaves and lemon grass.

5.    Add salt and other seasonings (if needed) and stir well

6.    Cook until all ingredients cooked.