About this recipe

Sayur Asem is a bright, sour vegetable soup that refreshes heavy fried meals. Corn, long beans, chayote, and melinjo simmer in a tamarind broth seasoned sweet, sour, and salty.

It is everyday cooking at its best: affordable vegetables, one pot, and a broth children often love when the chili stays mild.

Taste at the end. The balance of asam–manis–asin is what makes the pot sing.

Prep & cook time

Prep15 minutes
Cook25 minutes
Total40 minutes
Servings5 servings
LevelEasy

Tools you need

Soup pot
Knife
Cutting board
Ladle

Ingredients

2 ears sweet corn, cut into chunks
150 g long beans, cut into 4 cm pieces
1 chayote, peeled and cubed
100 g melinjo nuts (optional)
1 handful melinjo leaves (optional)
1.5 L water
2 tablespoons tamarind pulp soaked in 1/2 cup warm water, strained
1 tablespoon palm sugar
1 1/2 teaspoons salt
5 shallots, sliced
3 cloves garlic, sliced
2 red chilies, sliced (optional)
1/2 teaspoon shrimp paste (optional)

Directions

Bring the water to a boil. Add shallots, garlic, chilies, and shrimp paste if using.
Stir in tamarind water, palm sugar, and salt.
Add corn and melinjo nuts first; simmer 10 minutes.
Add chayote and long beans; cook until tender-crisp, 8–10 minutes.
Add melinjo leaves in the last 2 minutes if using.
Taste and adjust sour, sweet, and salt until balanced.
Serve hot as a soup alongside rice and a fried side.

Kitchen tips

Add leafy greens last so they stay bright.
If tamarind is strong, add a little more sugar rather than more water.
Frozen corn works when fresh is unavailable.
Skip shrimp paste for a lighter, kid-friendlier broth.

Serve with

Fried tempeh
Fried fish
Warm rice
Sambal

How to store

Keeps 2 days in the fridge. Reheat gently; vegetables will soften further.

Common mistakes

Cooking all vegetables from the start until they fall apart.
Making the soup only sour without enough salt and sweetness.
Using too little liquid so it becomes a stew instead of a bright soup.