 Sayur asem | |
| Course | main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Jakarta,West Java,Banten |
| Associatedcuisine | Southeast Asia |
| Serving temperature | hot and room temperature |
| Main ingredients | variousvegetables intamarind soup |
Sayur asem orsayur asam is anIndonesianvegetable soup. It is a popularSoutheast Asian dish originating fromSundanese cuisine, consisting of vegetables intamarindsoup.[2]
The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, includingsalted fish,ikan goreng,ayam goreng andlalapan, a kind of vegetable salad usually served raw but can also be cooked, and is usually eaten withsteamed rice andsambal terasi chili paste.
The origin of the dish can be traced to theSundanese people ofWest Java,Banten, and theJakarta region. It is well known to be a part of theSundanese cuisine and theBetawi daily diet.
Common ingredients arepeanuts, youngjackfruit, young leaves and unpeeled seeds ofmelinjo,bilimbi,chayote, andlong beans; These are all cooked in tamarind-based soups and sometimes enriched withbeef stock. Quite often, the recipe also includescorn.[citation needed]
Several variations exist, includingsayur asem Jakarta (a version from the Betawi people ofJakarta),sayur asem kangkung (a version which includeswater spinach),sayur asem ikan asin (includes salted fish, usuallysnakehead murrel),sayur asem talas (withtaro and its stems and leaves), andsayur asem kacang merah (consists ofred beans andgreen beans in tamarind and beef stock). TheKaro version of sayur asem is made usingtorch ginger buds and, more importantly, the sour-tasting seed pods.Sayur asem rembang is avegetable soup with a sour flavor.[3][4]
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