Sayur Asem

Ingredients

•     1 tsp. tamarind
•     5 tbsp. warm water
•     1 shal­lot, sliced
•     3 cloves gar­lic, minced
•     1 inch-long piece fresh ginger,  peeled and sliced
•     1 red chili pep­per, seeded and sliced*
•     3 tbsp. raw peanuts
•     1 tsp. shrimp paste
•     1/2 tsp. salt
•     5 c. low-fat chicken or veg­etable broth
•     1/2 c. salted peanuts, coarsely chopped
•     2 tbsp. brown sugar
•     1 chay­ote, peeled, seeded, and  sliced thin
•     1/2 c. fresh or frozen green beans,  ends trimmed
•     1/3c. frozen corn kernels
•     1 green chili pep­per, sliced (optional)

Method:

1.    Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

2.    To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts, shrimp paste, and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

3.    Trans­fer paste to a medium saucepan and add chicken or veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

4.    Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

5.    Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

6.    Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.