Cherry & Dennis Recipes
Indonesian Tamarind Vegetable Soup
印尼羅望子雜菜湯
Recipe overview
Tamarind broth with corn segments, chayote, long beans and peanuts makes a bright sweet-sour vegetable soup. Add ingredients by firmness so the long beans retain colour and bite.
01
Ingredients
Main ingredients
- 2 piece corn on the cob
- 2 piece chayotes
- 200 g long beans
- 80 g peanuts
- 20 g galangal
- 2 piece bay leaf
Stock base
- 1800 ml water
Sauce
- 3 tbsp tamarind paste
- 6 piece shallots
- 3 clove garlic
- 2 piece Red bird’s eye chillies
Seasoning
- 3/2 tsp salt
- 1 tbsp sugar
02
Tools
- knife
- cutting board
- mixing bowl
- stockpot
- wooden spoon
- ladle
- measuring cup
- measuring spoons
- timer
03
Steps
Step 1
Rinse peanuts
Rinse the peanuts and discard any damaged or discoloured ones.
Step 2
Cut corn segments
Cut each corn cob crosswise into four segments, eight in total.
Step 3
Cut chayote and beans
Peel, core and wedge the chayote; cut the long beans into five-centimetre lengths.
Step 4
Make shallot chilli paste
Chop the shallots, garlic and two chillies into a coarse paste.
Step 5
Boil spiced broth
Boil 1800 ml water; add the paste, galangal and two bay leaves and cook five minutes.
Step 6
Simmer peanuts 20 minutes
Add the peanuts and simmer for twenty minutes.
Step 7
Add corn and chayote
Add the corn and chayote and keep the broth at a gentle simmer.
Step 8
Simmer firm vegetables
Simmer the corn and chayote for fifteen minutes.
Step 9
Add long beans
Add the long beans and cook for five minutes until just tender.
Step 10
Season with tamarind
Add three tablespoons tamarind paste, one and a half teaspoons salt and one tablespoon sugar; stir to dissolve.
Step 11
Simmer and check
Simmer five minutes more until the peanuts are tender, then check the sweet-sour balance.
Step 12
Ladle and serve
Divide the soup and vegetables among four white bowls; do not eat the bay leaves or galangal.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
