Sayur asem or sayur asam is a popular Indonesian vegetable in tamarind soup. Common ingredients are  peanuts, young jackfruit, young leaves and unpeeled seeds of , melinjo bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock. Quite often, the recipe also includes corn.
The origin of the dish can be traced to
Sundanese people of West Java, Banten and Jakarta region. It is well-known belongs within Sundanese cuisine and Betawi daily diet. Several variations exist including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch ginger buds and, more importantly, the sour-tasting seed pods.
The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including
fish and , a kind of vegetable salad usually raw but can also be cooked, and is usually eaten with lalapan sambal terasi. Sayur asem rembang is a vegetable soup with a sour flavor.  
See also [ edit ]
References [ edit ]
^ "40 of Indonesia's best dishes". CNN Travel. August 9, 2011 . Retrieved . January 30, 2015
^ Planet, L.; Berkmoes, R.V.; Brash, C.; Cohen, M.; Elliott, M.; Mitra, G.; Noble, J.; Skolnick, A.; Stewart, I.; Waters, S. (2010). . Travel Guide. Lonely Planet Publications. p. 81. Lonely Planet Indonesia ISBN 978-1-74220-348-5 . Retrieved . January 30, 2015
^ Bacon, D.; Collins, T. (2010). . Culture shock!. Marshall Cavendish International Asia Pte Ltd. p. 217. CultureShock! Jakarta: A Survival Guide to Customs and Etiquette ISBN 978-981-4435-56-7 . Retrieved . January 30, 2015
External links [ edit ]
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