Different from most, East Java’s vegetable tamarind has its own specialty from the choice of ingredients. Find out the differences and how to make them here!
This East Java tamarind vegetable is worthy of being the main menu or companion for meals with the family. Make the weekend even more lively with his presence!
Unlike the Betawi version of Vegetable Asem , which uses oncom and peanuts with the skin on, the East Javanese version is different. Besides beans , this tamarind vegetable uses carrots and wuluh starfruit. It is certain that the fresh sour taste of this wuluh starfruit will make this dish even more special. In addition, this recipe is suitable for those who follow a vegetarian or vegan diet. Fun, isn’t it?
Want to try another fun recipe? Don’t forget to try the special beef tamarind or ferocious tamarind!
100 g chickpeas, cut into 3 cm
10 star fruit wuluh
2 carrots, cut into 1 cm thick rounds
200 g white corn, halved lengthwise
10 red chili
2 L water
6 red onion, sliced
3 garlic cloves, sliced
2 bay leaf
2 cm galangal, bruised
4 tsp salt
1 tsp sugar
3 tbsp Bango Sweet Soy Sauce
How to make
1 Boil water, onion, garlic, bay leaf, galangal, and star fruit until fragrant.
2 Enter the beans, carrots, putren corn, cayenne pepper, and Bango Sweet Soy Sauce . Stir well.
3 Add salt and sugar. Cook until done.
This recipe was published on the Bango official website.