Thursday, August 13, 2020

Vegetarian Asam Pedas (Asam Pedas Sayur)

Let's clear the air before we get cooking. People love to judge at first sight - some see me as a lady of leisure, a glamour queen, and the ultimate non-cook. After I got married, every time I walked into my in-laws' gatherings and mentioned cooking, I'd get sly smiles and those nasty, scrutinizing looks as if they were checking up on my culinary skills. Oh, the expressions on their faces - priceless! Apparently, my appearance didn't fit their cooking connoisseur checklist. How should a lady who cooks look? If only I resembled them, right? Weeeeeee!!

And as for the ladies? Oh, they can't resist flaunting their culinary skills and their family's gourmet prowess. What do I do? Zip it. Arguing with braggers and fools? Not my style - they're not worth the effort, right?

Now, onto something real - a recipe that's surprisingly delightful and meat-free. Ever heard of Vegetarian Asam Pedas? Not likely in most eateries. But fear not, here's the recipe to prove them wrong. Get ready to savor the flavors of this tantalizing dish.


Vegetarian Asam Pedas


For the Asam Paste (Blend):

Dried red chilies, as needed

5 shallots

5 garlic cloves

1 inch galangal

½ inch ginger

1 lemongrass stalk

½ inch fresh turmeric

Other Ingredients:
White tofu, sliced
French beans, sliced
¼ cabbage, sliced
1 tomato, sliced
1-2 pieces dried tamarind
1 turmeric leaf, sliced
A small piece of palm sugar
Water, as needed
¼ cup oil
Salt, to taste


Heat oil in a pan and fry the blended asam paste until fragrant and the oil begins to separate.

Pour in water and add the sliced tomato and dried tamarind. Allow it to simmer for a few minutes.

Add the sliced cabbage, French beans, and tofu to the pan.
Season with palm sugar and salt, adjusting to taste. Simmer until the vegetables are tender.
Remove from heat and stir in the sliced turmeric leaf for a fragrant finish.

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