| Sayur Asam ~ A colorful soup from Indonesia. - Tamarind soup with peanuts and vegetables. Spicy Paste 1 medium red onion (or 5 shallots) 3 cloves garlic, crushed 1-inch lengkuas (galangal), peeled and sliced thin 1-2 fresh red chile, seeded and sliced thin 1 oz raw peanuts, crushed 1/2 inch terasi (shrimp paste) available in Asian markets. ~~~~~~ 5 cups well flavored stock 2-3 oz salted peanuts, slightly crushed 2 tbsp dark brown sugar 1 tsp tamarind pulp, soaked in warm water for 15 minutes salt to taste Vegetables 1 chayote, thinly peeled, remove seeds, finely sliced 1/2 cup green beans, trimmed and diagonally sliced thin 1/4 cup fresh sweet corn 1 cup watercress, shredded 1 fresh green chile, diagonally sliced - used as a garnish 1. Grind ingredients for spicy paste in a pestle and mortar or a food processor. Add some of the stock to add moisture. 2. Add spicy paste mixture to wok along with the rest of the stock. Add crushed peanuts and brown sugar; cook for 15 minutes. 3. Strain the tamarind, discarding the seeds, reserving the juice. 4. 5 minutes before serving, add the chayote slices, green beans and sweetcorn. During the last minute of cooking add the watercress and salt to taste. 5. Add the tamarind juice and taste for seasoning. Garnish with green chile. Serves 4 |
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