Recipes
Indonesian Tamarind Vegetable Soup (Sayur Asem)
Serves 4
| Prep Time: 10 mins
| Cook Time: 15 mins
| Total Time: 25 mins
You may need: Bumbu Bali
Discover The Recipe
No matter the time of year, having easy and nutritious plant-based meals at the ready is the perfect way to keep your menu fresh and healthy. Our chefs developed this Indonesian Tamarind Vegetable Soup, a delightful sweet-sour homage to the flavors found in Indonesian cuisine, as a way to use up a plethora of vegetables. Sub in the seasonal vegetable bounty you find at a local farmer’s market to make use of the freshest ingredients. This aromatic soup, also known as Sayur Asem, captures Indonesia's culinary spirit in every spoonful. In our version, a colorful array of shiitake mushrooms, summer squash, broccoli, and cabbage are brought together in a fragrant broth infused with our signature Bumbu Bali spice blend. The resulting flavors dance on the palate, bounded by the earthy notes of mushrooms, the subtle sweetness of summer squash and brown sugar, the sour notes from the Tamarind paste, and savoriness from soy sauce and ripe tomato.
Each spoonful delivers a zen-like harmonious balance of sweet, sour, and umami flavors. As the soup simmers gently on the stove, the kitchen fills with the irresistible aroma of spices, inviting hungry family members to pass by to learn more. To finish the dish, we garnish with a sprinkle of roasted peanuts, a handful of fresh cilantro, a squeeze of lime, and, if you dare, a slice of red birdseye chili for a hint of heat. With its vibrant colors and bold flavors, our Indonesian Tamarind Vegetable Soup is sure to delight your senses and your guests.
Ingredients
2 Tbsp olive or vegetable oil
3 shallots, peeled and sliced
2 cloves garlic, minced
1 cup shiitake mushrooms, halved
1 summer squash, cut into bite sized pieces
1 cup broccoli florets
1 cup cabbage, sliced
2 tsp Piquant Post Bumbu Bali
1/4 cup soy sauce
2 Tbsp tamarind paste
2 Tbsp brown sugar
4 cups water
Salt and pepper to taste
1 medium tomato, cut into wedges
Garnish: roasted peanut, cilantro stems, lime wedges, red birdseye chili (optional)
Notes
Use fresh tamarind pulp or tamarind paste for the sourness. If using tamarind pulp, soak it in hot water, then extract the juice and discard the solids. Adjust the amount according to your taste preference.
The key to a good Sayur Asem is a variety of fresh vegetables. Common choices include chayote, corn, long beans, cabbage, tomatoes, and carrots. You can also add tofu or tempeh for protein.
Use a good quality vegetable stock to enhance the flavor of the soup instead of water. You can make your own or use store-bought broth.
Instructions
Heat the oil in a medium stockpot. Add the shallots, garlic, mushrooms, summer squash, broccoli and cabbage. Cook for 5 mins or until the vegetables are just tender.
Add the Piquant Post Bumbu Bali, soy sauce, tamarind paste, brown sugar, water, and salt and pepper to taste. Bring to a simmer and cook on low heat for about 10 mins until all the veggies are tender.
When the soup is done add the tomato and divide the soup into 4 serving bowls.
Garnish with roasted peanut, cilantro, lime and sliced chili
Alternatives & Substitutions
Traditionally, palm sugar is used to sweeten the soup. We substituted with brown sugar or coconut sugar if palm sugar is not available.
Garnish the soup with fresh herbs like cilantro or Thai basil before serving.
Sayur Asem is best served hot, either as a side dish or a light main course with steamed rice or even coconut rice!
Looking for more great Bumbu Bali recipes? Try our vegan Mie Aceh, Indonesian Fried Chicken, or Indonesian Beef Rendang!
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Indonesian Tamarind Vegetable Soup (Sayur Asem)
Serves
4
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Piquant Post spice you'll need: Bumbu Bali
Ingredients
2 Tbsp olive or vegetable oil
3 shallots, peeled and sliced
2 cloves garlic, minced
1 cup shiitake mushrooms, halved
1 summer squash, cut into bite sized pieces
1 cup broccoli florets
1 cup cabbage, sliced
2 tsp Piquant Post Bumbu Bali
1/4 cup soy sauce
2 Tbsp tamarind paste
2 Tbsp brown sugar
4 cups water
Salt and pepper to taste
1 medium tomato, cut into wedges
Garnish: roasted peanut, cilantro stems, lime wedges, red birdseye chili (optional)
Instructions
Heat the oil in a medium stockpot. Add the shallots, garlic, mushrooms, summer squash, broccoli and cabbage. Cook for 5 mins or until the vegetables are just tender.
Add the Piquant Post Bumbu Bali, soy sauce, tamarind paste, brown sugar, water, and salt and pepper to taste. Bring to a simmer and cook on low heat for about 10 mins until all the veggies are tender.
When the soup is done add the tomato and divide the soup into 4 serving bowls.
Garnish with roasted peanut, cilantro, lime and sliced chili
Notes
Use fresh tamarind pulp or tamarind paste for the sourness. If using tamarind pulp, soak it in hot water, then extract the juice and discard the solids. Adjust the amount according to your taste preference.
The key to a good Sayur Asem is a variety of fresh vegetables. Common choices include chayote, corn, long beans, cabbage, tomatoes, and carrots. You can also add tofu or tempeh for protein.
Use a good quality vegetable stock to enhance the flavor of the soup instead of water. You can make your own or use store-bought broth.
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