Sayur asam
is an original Indonesian cuisine. Common ingredients are peanuts, young
jackfruit, melinjo, corn and long beans. There are many variations of sayur
asem in Indonesia. First, the origin of the dish can be traced to Sudanese
people of West Java. Second, sayur asem Jakarta is a version from the Betawi
people of Jakarta. Third, sayur asam kangkung is a version which includes water
spinach. Fourth, sayur asam ikan asin includes salted fish. Fifth, sayur asam
kacang merah consists of red beans and green beans in tamarind and beef stock.
And then the karo version of sayur asam is made using torch ginger buds and
more importantly, the sour-tasting seed pods.
The sweet
and sour flavor of this dish is considered refreshing and very compatible with
fried or grilled dishes, including fish and lalapan, a kind of vegetable salad
usually raw but can also be cooked, and is usually eaten with sambal terasi. Sayur
Asam’s very enjoyable when the weather was hot. Sayur asam is well suited when
consumed at lunch. Sayur asam is
quite easy to make. Moreover, there is a market already supplied packages
complete of sayur asam.
SAARAH KURNIAWATI
16612764
2 SA 01
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