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Preparing the Ground Spices

  • Shallots 80.0 g
  • Garlic 21.05 g
  • Shrimp Paste 6.0 g

Making the Broth

  • Water 3000.0 ml
  • Tamarind Juice 50.0 ml
  • Young Tamarind 50.0 g
  • Pepper 10.0 g
  • Galangal 10.0 g

Sayur Asem

  • Long beans 100.0 g
  • Baby Corn 200.0 g
  • Pumpkin 100.0 g
  • Cabbage 50.0 g
  • Tomatoes 105.26 g
  1. Preparing the Ground Spices

    • Grind all the ingredients.
  2. Making the Broth

    • Put all the ingredients in the water.
    • Heat until boiling.
  3. Sayur Asem

    • Cut the vegetables to suit one's taste, then put into the broth.
    • Simmer for about 10 minutes then turn off the heat.
    • Plate and serve.