Vegetable acids are a type of vegetable dishes typical of Indonesia. There are many local variations of vegetable acids such as Jakarta acid vegetables, vegetable kale sour, salty fish and vegetable acids.
The materials commonly used are peanuts, young jackfruit, melinjo, star fruit vegetables, squash, string beans, and tamarind. Often also used corn in this dish.
Taste sweet and sour dish that is very refreshing and perfect if combined with other dry side dishes like fried fish. Often these dishes are also served with chili sauce.
This dish still resembles tom yam, which is the cuisine of Thailand, although more acidic vegetables using vegetables instead of seafood.
Original specials Indonesia, here it is the recipe:
Ingredients:
1 bunch of green beans
200 g of peanut
2 pcs of corn
2 pcs squash
1 cup leaves melinjo
1 cup fruit melinjo
3 cm galangal
puree:
10 btr red awang
5 cloves white awang
7 btr Emiri
3 red abe
½ tbsp sam java
2 tsp red ula
1 tsp erasi
salt
How to make:
Onion, garlic, nutmeg, chili, shrimp paste and salt to mashed. Then enter all the spices in the stew. After that enter the corn, peanuts and melinjo until tender. Then enter the squash, string beans, and leaves melinjo. Finally enter the tamarind and palm sugar, stir briefly. Remove from heat.
