Sayur Asem: The Sour Vegetable Soup

Ingredients

• 2 shallots, peeled and sliced
• 3 garlic cloves, peeled and sliced
• 20 g galangal, peeled and bruised
• 2 red chillies, sliced
• 40 g tamarind paste, dissolved in 100 ml warm water, strained
• 1.2 litres water
• 1 corn on the cob, cut into rounds approximately 3 cm thick
• 100 g long beans, cut into 4 cm lengths
• 150 g chayote, peeled and cut into batons
• 80 g raw peanuts, skins on
• 100 g young jackfruit, cut into chunks
• 40 g melinjo leaves, fresh; young leaves preferred
• 1 tsp salt, adjusted to taste

Method

1. 1
   Combine the water, shallot, garlic, galangal, and chilli in a pot. Bring to a boil over medium-high heat. The broth is ready to receive the vegetables when the aromatics have softened and the liquid carries a faint savoury perfume.
2. 2
   Add the peanuts and young jackfruit first, as they require the longest cooking. Maintain a steady simmer. The broth must remain clear throughout — any aggressive boil will cloud it and destroy the light, refreshing character that defines sayur asem. This is where the dish lives or dies: the heat must never rise to a rolling boil once the vegetables are in the pot.
3. 3
   Add the corn rounds and chayote. Continue to simmer until the corn is just tender and the chayote yields without resistance when pressed against the side of the pot with a spoon.
4. 4
   Pour in the strained tamarind water. Stir to incorporate, then add the long beans. Simmer briefly until the beans are cooked through but retain a slight snap when bitten.
5. 5
   Add the melinjo leaves and salt. Simmer for one further minute. The soup is ready when the leaves are just wilted, the broth is pale amber and fully transparent, and the sour note is forward and clean on the palate.