4 Recipe for healthy and refreshing tamarind vegetables & bull; hello healthy

Vegetable tamarind is a favorite dish of many people. Besides being easy to make, sayur asem is also very refreshing. The use of tamarind as one of the ingredients is a characteristic of tamarind vegetables. Well, it turns out that sayur ayem offers a variety of delicious and fresh recipe creations. Come on, take a peek at a variety of tamarind vegetable recipe creations that you can try at home so you don't get bored.

Tamarind vegetable recipe

1. Vegetable tamarind kale

Source: Delicious Serving

If the tamarind vegetables you cook usually don't use kale, this time you should try it. Kale can not only be cooked sauteed or made chopped, but can also be the main ingredient in tamarind vegetables. Water spinach has many health benefits. Among other things, maintaining eye health to prevent dehydration.

Materials:

• 3 bunch kale, clean and cut
• 100 grams of fresh red beans
• 4 tomatoes, cut into four pieces
• 700 cc of water

Seasonings:

• 2 cloves of garlic
• 7 spring onions
• 3 large red chilies
• 2 candlenuts
• ½ teaspoon cooked shrimp paste
• A piece of galangal, crushed
• 3 bay leaves
• Sufficient tamarind water according to taste
• Salt to taste
• Sugar to taste

How to make

1. Boil the red beans until soft.
2. Puree garlic, shallots, red chilies, hazelnut, and cooked shrimp paste.
3. Bring the water to a boil in a pot and add all the spices that have been mashed.
4. Add bay leaves, galangal, tamarind water, salt, and sugar.
5. Enter the kale, tomatoes and kidney beans together. Cook until cooked.

2. Sundanese tamarind vegetables

Source: Seasoning Recipes

You can try this second tamarind vegetable recipe at home as a variation of the vegetables you usually make.

Materials

• 1 large chayote, diced
• 5 long beans, cut into pieces
• 2 pieces of sweet corn, cut into pieces
• 50 grams of melinjo
• 25 grams of melinjo leaves
• 50 grams of peanuts, boiled until tender
• 4 tbsp tamarind water
• 2 bay leaves
• 2 cm galangal geprek
• 2 liters of water
• Salt to taste
• Brown sugar to taste

Ground spices

• 5 spring onions
• 2 cloves of garlic
• 3 red chilies
• 1 teaspoon shrimp paste
• 3 grains of toasted hazelnut

How to make

1. Prepare a pot, boil the water until it boils.
2. Enter the galangal, bay leaves, and ground spices. Let it boil.
3. Enter the sweet corn and melinjo, cook until the corn is cooked.
4. Enter the peanuts and chayote. Cook until the pumpkin is cooked.
5. Enter the melinjo leaves, long beans, salt, sugar and tamarind water. Mix well.
6. Cook until all cooked and serve hot.

If you want it to be spicier, you can add red chilies. To make it more delicious and nutritious, you can also add young sweet corn.

3. Vegetable yellow seasoning tamarind

Source: Culinary Info

This tamarind vegetable recipe is different from the others because it uses turmeric as a spice. Apart from adding to the deliciousness, turmeric is known to have various health benefits. Among other things, to reduce gas in the digestive system which makes bloating as well as relieve nausea.

Materials

• 2,000 ml of water
• 4 tsp salt
• 3 tablespoons brown sugar comb
• 3 bay leaves
• 3 cm galangal, crushed
• 100 grams of melinjo
• 2 pieces of sweet corn, cut into 1 inch (2.5 cm) pieces
• ½ chayote, cut into pieces
• 1 bunch kale
• 2.5 tbsp tamarind dissolved in 3 tbsp water

Ground spices

• 4 candlenuts, toasted
• 3 cm turmeric roasted
• 1 tsp grilled shrimp paste
• 8 shallots

How to make

1. Prepare a pot, then boil the water. Enter the ground spices, salt, brown sugar, bay leaves, galangal, and melinjo. Leave it until the melinjo is cooked.
2. Add sweet corn. Cook until tender.
3. Enter the chayote. Cook until cooked.
4. Add melinjo leaves, kale, and tamarind water. Stir until cooked.
5. Serve warm.

4. Vegetable tamarind, Central Java

Source: Chef's Recipes

This Central Javanese vegetable tamarind recipe is quite unique because the marinade is not mashed, but only sliced.

Materials

• 4 pieces of chayote, cut into four pieces
• 6 long beans, cut into pieces
• 1 sweet corn, cut into pieces
• 100 gr melinjo
• 1 tsp tamarind
• 2 cm galangal, crushed
• 3 bay leaves
• 1 liter of water
• 1 tsp sugar
• 1 teaspoon salt

Seasoning slices

• 3 red chilies
• 2 green chilies
• 5 spring onions
• 2 cloves of garlic

How to make

1. Wash all vegetables. Set aside.
2. Dissolve tamarind with 2 tablespoons of hot water then filter it. Take the water and set aside.
3. Bring the water to a boil in a saucepan, add the sliced ​​spices, bay leaves, and galangal. Mix well and let it sit for a while.
4. Enter the melinjo and chayote. Cook until slightly cooked.
5. Cook the rest of the vegetables and let stand until they are wilted.
6. Add tamarind water, sugar and salt. Mix well and remove from heat.

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