KCB 5.19: Indonesian Vegetable Stew (Sayur Asam)
Indonesian Vegetable Stew (Sayur Asam)
Indonesian vegetable stews (Sayurs) are actually half-way between stews and soups. They are traditionally served with rice and a sambal (chili relish). This dish features four special Indonesian ingredients, all available at good Asian grocers: laos (Indonesian ginger), lime leaf, lemongrass, and coconut milk (santan). It also contains a Chinese green vegetable called buk choy.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 15 minutes
• YIELD: Enough for 4 persons
• COOKING TIME: 15 minutes
• YIELD: Enough for 4 persons
• 2 small slices fresh laos (Indonesian ginger) or the common variety of fresh ginger or 1 teaspoon (5 ml) laos powder
• 1/2 teaspoon (2 ml) ground coriander
• 1 fresh hot green chili, seeded and chopped
• 2 cups (500 ml) Chinese Vegetable Stock or water
• 1 tablespoon (20 ml) corn oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 cup (125 ml) French stringless green beans, "topped and tailed" and cut into 5 cm (2-inch) lengths
• 1 lime leaf (substitute with bay leaf if unavailable)
• 1/2 teaspoon (2 ml) lemongrass flakes or powder
• 1/2 cup (125 ml) Chinese bok choy leaves, cut into thin strips
• 450 g (1 pound) zucchinis, cut into 2 1/2 cm (1-inch) wedges
• 1 cup (250 ml) coconut milk (santan)
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sugar
• 1/2 teaspoon (2 ml) ground coriander
• 1 fresh hot green chili, seeded and chopped
• 2 cups (500 ml) Chinese Vegetable Stock or water
• 1 tablespoon (20 ml) corn oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 cup (125 ml) French stringless green beans, "topped and tailed" and cut into 5 cm (2-inch) lengths
• 1 lime leaf (substitute with bay leaf if unavailable)
• 1/2 teaspoon (2 ml) lemongrass flakes or powder
• 1/2 cup (125 ml) Chinese bok choy leaves, cut into thin strips
• 450 g (1 pound) zucchinis, cut into 2 1/2 cm (1-inch) wedges
• 1 cup (250 ml) coconut milk (santan)
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sugar
1. Place the laos or ginger, ground coriander, and chili in a blender. Add vegetable stock or water and blend. Empty into a bowl.
2. Fry the asafoetida and green beans in oil in a wok for 1 minute. Add the stock and spice mixture, lime leaf or bay leaf, and lemon grass and simmer covered for 8 to 10 minutes. Add the bokchoy and zucchini and cook covered for another 3 minutes or until the zucchini is tender. Add the coconut milk santan, salt, and sugar and simmer for another minute. Serve hot.
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