Tamarind vegetable soup (sayur asem)

Method

• Boil water + sliced shallot + bay leaf + galangal.
• Order: baby corn (5 min) → chayote & long bean (3 min) → boiled peanuts & melinjo (2 min) → tamarind + salt + sugar last.
• Dissolve tamarind in warm water, strain, add last — adjust taste while still hot.

Quality & safety

The sour broth resists bacteria better than clear soup, but still serve ≤3 h at ≥60 °C. Young melinjo leaves only — mature ones are fibrous and hard for children to chew.

Production scaling

Vegetables linear ×N; broth water f=0.9 plus evaporation; tamarind/sugar/salt f=0.9 — acidity compounds fast in large batches.