Vegetable tamarind was tasty and fresh because of the sweetness and asemnya. This cuisine is common in the area of Java and has become one of the favorite foods. Here is a recipe sour vegetable blend of Javanese and Sundanese. http://resepmakanan.me/resep-sayur-asem-sunda/This recipe is taken from the blog firmanjaya.wordpress.com and modified by him. Congratulations moncoba and enjoy.
Servings: For 5-6 servings.
Material:
2 liters of water
2 bay leaves
2 cm galangal geprek
1 handful of Peanuts
1 pc Chayote great, diced
Melinjo taste
Melinjo leaves to taste
Long beans, cut into pieces
Sweet corn taste
Sprouts taste
Ground spices:
5 spring onions
2 cloves garlic
3 red chilies
1 teaspoon shrimp paste
3 tablespoons salt
2 tablespoons brown sugar
5 tablespoons tamarind water
How to make:
Boil the water to a boil. Put salt, boil until tender. Put the bay leaf ginger and spices and stir until boiling. Can be added onions to taste more kick.
Put peanuts and corn. Boil until tender.
Put melinjo leaves, bean sprouts and squash ato.
Lift after ripe vegetables and spices to infuse serve warm.
Servings: For 5-6 servings.
Material:
2 liters of water
2 bay leaves
2 cm galangal geprek
1 handful of Peanuts
1 pc Chayote great, diced
Melinjo taste
Melinjo leaves to taste
Long beans, cut into pieces
Sweet corn taste
Sprouts taste
Ground spices:
5 spring onions
2 cloves garlic
3 red chilies
1 teaspoon shrimp paste
3 tablespoons salt
2 tablespoons brown sugar
5 tablespoons tamarind water
How to make:
Boil the water to a boil. Put salt, boil until tender. Put the bay leaf ginger and spices and stir until boiling. Can be added onions to taste more kick.
Put peanuts and corn. Boil until tender.
Put melinjo leaves, bean sprouts and squash ato.
Lift after ripe vegetables and spices to infuse serve warm.