Sayur Asem

• 250 gr ribs, boil until tender, take about 1 liter broth
• 100 gr melinjo fruit, well rippen
• 200 gr unripe jackfruit - cut it 2 x 2 cm
• 100 gr unripe papaya - 2 x 2 cm
• 1 corn - 2 x 2 cm
• 50 gr peanut
• 2 pumpkin 2 x 2 cm
• 10 chickpeas
• 50 gr melinjo leaves
• 3 green pepper, halved it
• 1 salam leaf
• 1 galangale
• 3 tamarind, squeezed

Blended

• 2 red pepper
• 3 candlenut
• 1 tsp terasi
• 5 red onion
• 1 garlic
• 2 tsp salt
• 1 sp brown sugar

Cooking Process

1. Boil melinjo fruits and peanuts in different bowl.
2. Then boil unripe jackfruit, corn, papaya, and boiled melinjo fruits and peanuts within broth until well cooked.
3. Add blended ingredients, salam and galangale.
4. Add pumpkin, after a while then add chickpeas, green pepper.
5. Finally add melinjo leaves, tamarind, salt and sugar. Cook well but keep the veggies well tendered.