Sayur asem

Instructions

1. Pound the garlic, shallots and galangal to a fine paste.
2. Bring the water to a boil with the spice paste and the bruised lemongrass.
3. Add the corn cobs cut into rounds and cook for 5 minutes.
4. Add the chayote and beans cut into pieces, then cook for 5 minutes.
5. Add the diced zucchini and continue for 3 minutes.
6. Dissolve the tamarind paste in a little hot water and pour it into the soup.
7. Season with salt, palm sugar and pepper, let it simmer for 2 minutes and serve with rice.