Indonesian Sayur Asem

This Operation Rice Bowl recipe for Indonesian sour soup appeared in the April 1 edition of The Visitor. Additionally in that issue, the newspaper featured a Catholic Relief Services worker who addressed the critical needs surrounding agriculture in Indonesia. Some techniques that CRS staff have taught the farmers there include working with the terrain and climate, preserving water, planting both perennial and seasonal crops and terracing the land. CJK

Indonesian Sayur Asem

(Operation Rice Bowl)

3 shallots, sliced

5 garlic cloves, minced

Photo courtesy of Operation Rice Bowl

1 inch fresh ginger, peeled and sliced

1 red chili pepper, seeded and sliced

3/4 cup peanuts, coarsely chopped

1/2 tsp. salt

4 cups water

1 vegetable bouillon cube

2 tbsp. brown sugar

1 zucchini, thinly sliced

1/2 cup fresh or frozen green beans

1/2  cup fresh or frozen corn kernels

1 cup fresh or frozen spinach

1/2  lemon

Put 2 shallots, 3 garlic cloves, ginger, red chili pepper, 1/4 cup peanuts, salt and 1/2 cup water into food processor or blender and blend well.

Sauté 1 shallot and 2 garlic cloves in a pot. Add 3 1/2 cups water, bouillon cube, 1/2 cup peanuts, brown sugar and ingredients from food processor or blender. Stir to combine and cook over medium heat for 15 minutes. Add zucchini, green beans, corn and spinach. Cook over high heat until vegetables are tender, about 5 minutes. Just before serving, add juice of 1/2 lemon and stir.

Yield: 4 to 5 servings

A note from Carol: This authentic recipe and the others shared by Operation Rice Bowl come from CRS personnel working in those countries.