Sayur asem
A tamarind-based vegetable soup from Sundanese cuisine.
Sayur asem, also spelled sayur asam, is an Indonesian vegetable soup with a tamarind-based broth. It originates from Sundanese cuisine and is known for its sweet and sour flavor, which is considered refreshing alongside fried or grilled dishes. The dish is a part of the daily diet of the Betawi people and the Sundanese of West Java, Banten, and the Jakarta region.
Quick Facts
- Country
- Indonesia
- Region
- Jakarta, West Java, Banten
- National cuisine
- Southeast Asia
- Course
- main course
- Served
- hot and room temperature
- Main ingredients
- various vegetables in tamarind soup
Facts from the source article.
Did You Know?
- Earlier versions of the dish did not include corn, as it was not introduced to the Indonesian archipelago until the 16th Century.
- Common ingredients include peanuts, young jackfruit, young leaves and unpeeled seeds of melinjo, bilimbi, chayote, and long beans.
- The soup is sometimes enriched with beef stock.
Variants
Several variations of sayur asem exist. Sayur asem Jakarta is a version from the Betawi people of Jakarta. Sayur asem kangkung includes water spinach, while sayur asem ikan asin contains salted fish, usually snakehead murrel. Sayur asem talas features taro and its stems and leaves. Sayur asem kacang merah uses red beans and green beans in tamarind and beef stock. The Karo version incorporates torch ginger buds and sour-tasting seed pods. Sayur asem rembang is a vegetable soup with a sour flavor.
Frequently Asked Questions
Where does Sayur asem come from?
Sayur asem originates from Indonesia.
When is Sayur asem served?
Sayur asem is served as main course.
More in Vegetarian Dishes of Indonesia
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