Indonesian: Sayur Asem (Sour Soup) 

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• ½ cup peanuts
• 1 corn cob, cut into 4 pieces
• 4 shallots, peeled and finely chopped (approx ½ cup)
• 6 cloves garlic, minced
• 4 cups vegetable broth (or 4 teaspoons vegetable base dissolved in water)
• 1 cup Bumbu Spice Paste
• 2 cups cabbage, cored and cut into bite sizes
• 2 cups green beans, cut into 2-inch pieces
• 1 zucchini, cut into bite sizes
• 2 cups kale, chopped
• 1 (28 oz) can whole tomatoes, halved
• 1 teaspoon toasted shrimp paste (optional)
• 2 tablespoons tamarind pulp (or 1 teaspoon tamarind concentrate dissolved in a little water)
• 2 tablespoons palm sugar (dissolved in ¼ cup of water)
• Salt and pepper to taste

• 2 red chillies (optional)

Procedure:

1. Boil peanuts in just enough water to cover, reduce heat and simmer until soft (about 30 minutes)
2. Boil corn for 5 minutes, set aside
3. Make tamarind juice: Mix tamarind with ½ cup of hot water, set aside
4. Make the broth in a large soup pot: saute shallots in olive oil until soft (about 1 minute), add garlic and saute another minute
5. Add tamarind juice, vegetable stock, spice paste; cook about 5 minutes
6. Add cabbage and green beans; bring to a boil, then simmer another 5 minutes
7. Add kale, zucchini, tomatoes; bring to a boil, then simmer another 5 minutes
8. (Optional) Toast the shrimp paste: microwave shrimp paste for 30 seconds to toast (tip: be sure to cover with a microwave-proof plate)
9. Add boiled peanuts with its water, tamarind, palm sugar, salt, pepper, and shrimp paste (if using)
10. Taste and adjust seasoning
11. Divide soup into 4 serving bowls; add corn cob, garnish with chillies