Indonesian Traditional Recipes

Here is the recipe

• 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)

Direction

• Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
• 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.
• 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.
• Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
• Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
• Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.