This recipe uses a blend of ground and aromatic ingredients for a rich, well-rounded broth that hits all the flavor notes.

Servings: 4-6 | Prep time: 15 mins | Cook time: 30 mins

Ingredients

The Essential Vegetables (Cut into bite-sized pieces)

• 1 medium Labu Siam (Chayote)
• 1 medium Jagung Manis (Sweet Corn), cut into 3−4 chunks
• 100g Kacang Panjang (Long Beans), cut into 3−4 cm pieces
• 50g Melinjo (Gnetum gnemon seeds – if available)
• 1 handful Daun Melinjo (Melinjo Leaves) or substitute with spinach/kale
• 50g Kacang Tanah (Raw Peanuts) (optional, but adds great texture)

The Flavor Base (Aromatics and Seasoning)

• 1.5 Litres Water or Light Vegetable/Chicken Stock
• 3 Tbsp Asam Jawa (Tamarind Pulp), dissolved in 100ml warm water, then strained. (Adjust to your sour preference)
• 2−3 slices Gula Merah (Palm Sugar), about 30g, or to taste
• 2 cm Lengkuas (Galangal), bruised/smashed
• 3 pcs Daun Salam (Bay Leaves – Indonesian/Indian)
• Salt to taste

The Bumbu Halus (Ground Spice Paste)

• 6 Bawang Merah (Shallots)
• 3 Bawang Putih (Garlic Cloves)
• 3 pcs Kemiri (Candlenuts), toasted/fried (for thickness and richness)
• 1 tsp Terasi Bakar (Toasted Shrimp Paste) (Crucial for umami depth!)
• 3−5 Cabe Merah Keriting (Red Curly Chillies) (Optional, for color/mild heat)
• A pinch of salt

Instructions

1. Prepare the Bumbu Halus

• Grind all the ingredients for the Bumbu Halus (Shallots, Garlic, Candlenuts, Toasted Shrimp Paste, and Chillies) into a smooth paste using a mortar and pestle (ulekan) or a food processor.

2. Start the Broth

• Bring the 1.5 Litres of Water/Stock to a boil in a large pot.
• Once boiling, add the prepared Bumbu Halus, Lengkuas (Galangal), and Daun Salam (Bay Leaves).
• Add the tougher ingredients: Sweet Corn and Melinjo. Cook for about 10 minutes until the corn and melinjo begin to soften.

3. Add Harder Vegetables

• Add the Labu Siam (Chayote), Raw Peanuts, and any other hard vegetables (like nangka muda/young jackfruit, if using).
• Let it simmer for another 5−7 minutes.

4. Season and Finish

• Stir in the dissolved and strained Asam Jawa (Tamarind Water) and the Gula Merah (Palm Sugar).
• Season generously with Salt.
• Taste the broth. It should be a beautiful balance of sour, sweet, and savory. Adjust the tamarind water, palm sugar, or salt as needed.
• Finally, add the quick-cooking vegetables: Kacang Panjang (Long Beans) and Daun Melinjo (Melinjo Leaves/Spinach).
• Cook for just 2−3 minutes more, until the long beans are still slightly crunchy (al dente) and the leaves are wilted. Overcooking makes the soup cloudy and dulls the vegetables’ flavor.

5. Serve

• Turn off the heat. Ladle the Sayur Asem into bowls and serve immediately.

Chef’s Notes: Making it Interesting

• The Terasi Trick: Toasted shrimp paste (Terasi Bakar) is the secret to a deep, savory flavor. Don’t skip it! Toasting it briefly enhances its nutty, umami quality.
• The Perfect Balance: The true challenge is the “asam” (sour) to “manis” (sweet) ratio. Start with the suggested amounts of tamarind and palm sugar, but be ready to add a little more of either until you hit that perfect, tangy-sweet spot.
• Kick up the Heat (Optional): For a spicier Jawa Timur (East Javanese) style, add 5−10 whole Cabai Rawit Merah (Bird’s Eye Chillies) right before the final step. Do not cut them unless you want maximum heat!
• Serve it Right: Sayur Asem is best served with nasi hangat (steamed white rice), some crispy Ikan Asin (Salted Fish) or Tempe Mendoan (Fried Fermented Soybean Cake), and a side of fiery Sambal Terasi. The cool, sour soup is the perfect counterpoint to the salty, crispy side dishes.