Medok lekoh! SAYUR ASEM!
Resep
Sayur Asem, Tamarind Vegetable Soup
Bahan
Bumbu halus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai kemiri sampai kecokelatan.
- Masukkan kemiri sangrai, cabai merah besar, cabai keriting, bawang putih dan bawang merah ke blender, tambahkan air secukupnya, lalu blender sampai halus.
- Rendam asam jawa dengan air hangat yang cukup banyak supaya sarinya larut, lalu ambil airnya saja.
- Geprek daun salam dan lengkuas untuk kuahnya.
- Tuang sekitar 2,5 liter air ke dalam panci lalu panaskan.
- Potong-potong jagung, labu siam dan kacang panjang.
- Masukkan kacang tanah yang sudah direndam, melinjo, bumbu halus, daun salam dan lengkuas ke dalam air.
- Didihkan lalu masak dengan api kecil selama 10 sampai 15 menit sampai kacangnya empuk.
- Saring air asam jawa lalu masukkan ke dalam kuah.
- Masukkan gula jawa, garam dan gula pasir, lalu koreksi rasa sampai asam manis gurihnya pas.
- Didihkan lagi selama 5 sampai 10 menit supaya bumbunya menyatu.
- Masukkan jagung lalu masak sebentar.
- Masukkan labu siam dan kacang panjang.
- Masukkan daun melinjo yang sudah dibersihkan.
- Masak sampai semua sayurannya matang dan labu siamnya menyerap kuah asem sampai warnanya agak bening.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the candlenuts until browned.
- Put the toasted candlenuts, large red chilies, curly red chilies, garlic and shallots into a blender, add enough water, and blend until smooth.
- Soak the tamarind in plenty of warm water so the pulp dissolves, then use only the liquid.
- Bruise the bay leaves and galangal for the broth.
- Pour about 2.5 litres of water into a pot and bring it up to heat.
- Cut up the corn, chayote and long beans.
- Add the soaked peanuts, melinjo, spice paste, bay leaves and galangal to the water.
- Bring to a boil, then simmer over low heat for 10 to 15 minutes until the peanuts are tender.
- Strain the tamarind water and add it to the broth.
- Add the palm sugar, salt and granulated sugar, then taste until the sour, sweet and savoury balance is right.
- Bring it back to a boil for 5 to 10 minutes so the seasoning melds.
- Add the corn and cook briefly.
- Add the chayote and the long beans.
- Add the cleaned melinjo leaves.
- Cook until all the vegetables are tender and the chayote has absorbed the broth and turned slightly translucent.
Cook Mode
Medok lekoh! SAYUR ASEM!
Sayur Asem, Tamarind Vegetable Soup
Medok lekoh! SAYUR ASEM!
Medok lekoh! SAYUR ASEM!
Bahan
Bumbu halus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sangrai kemiri sampai kecokelatan.
- Masukkan kemiri sangrai, cabai merah besar, cabai keriting, bawang putih dan bawang merah ke blender, tambahkan air secukupnya, lalu blender sampai halus.
- Rendam asam jawa dengan air hangat yang cukup banyak supaya sarinya larut, lalu ambil airnya saja.
- Geprek daun salam dan lengkuas untuk kuahnya.
- Tuang sekitar 2,5 liter air ke dalam panci lalu panaskan.
- Potong-potong jagung, labu siam dan kacang panjang.
- Masukkan kacang tanah yang sudah direndam, melinjo, bumbu halus, daun salam dan lengkuas ke dalam air.
- Didihkan lalu masak dengan api kecil selama 10 sampai 15 menit sampai kacangnya empuk.
- Saring air asam jawa lalu masukkan ke dalam kuah.
- Masukkan gula jawa, garam dan gula pasir, lalu koreksi rasa sampai asam manis gurihnya pas.
- Didihkan lagi selama 5 sampai 10 menit supaya bumbunya menyatu.
- Masukkan jagung lalu masak sebentar.
- Masukkan labu siam dan kacang panjang.
- Masukkan daun melinjo yang sudah dibersihkan.
- Masak sampai semua sayurannya matang dan labu siamnya menyerap kuah asem sampai warnanya agak bening.
Ingredients
Spice paste:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Toast the candlenuts until browned.
- Put the toasted candlenuts, large red chilies, curly red chilies, garlic and shallots into a blender, add enough water, and blend until smooth.
- Soak the tamarind in plenty of warm water so the pulp dissolves, then use only the liquid.
- Bruise the bay leaves and galangal for the broth.
- Pour about 2.5 litres of water into a pot and bring it up to heat.
- Cut up the corn, chayote and long beans.
- Add the soaked peanuts, melinjo, spice paste, bay leaves and galangal to the water.
- Bring to a boil, then simmer over low heat for 10 to 15 minutes until the peanuts are tender.
- Strain the tamarind water and add it to the broth.
- Add the palm sugar, salt and granulated sugar, then taste until the sour, sweet and savoury balance is right.
- Bring it back to a boil for 5 to 10 minutes so the seasoning melds.
- Add the corn and cook briefly.
- Add the chayote and the long beans.
- Add the cleaned melinjo leaves.
- Cook until all the vegetables are tender and the chayote has absorbed the broth and turned slightly translucent.
Cook Notes
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