Sup sayuran asam manis dan pedas ala "Batulayar"

Ingredients for 4 servings:

• 2 m.-sized potatoes
• 1 m.-sized carrot(s)
• 150 g cauliflower florets
• 50 g broccoli florets
• 100 g green beans
• 1 liter of water
• 1 m.-sized carrot(s)
• 2 m.-large tomato(s), fully ripe
• 20 g celery, fresh or frozen
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 pepper, red, fresh or frozen
• 1 small red chili pepper(s)
• 15 g galangal, fresh or frozen
• 25 g ginger, fresh or frozen
• ½ pandan leaf, fresh or frozen
• 1 lemon(s), juice only
• 1 tbsp soy sauce, light
• 1 tbsp tamarind syrup
• 2 tbsp sugar
• 5 tbsp vegetable oil
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, freshly ground
• n. B. Salt
• 2 tbsp celery leaves
• 4 small red chili peppers
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Vegetarian sweet, sour, and spicy vegetable soup Batulayar style, recipe from Lombok, Indonesia.

First, gather the ingredients for the broth. Wash the carrot, trim the ends, peel, and slice thinly. Halve the ripe tomatoes, remove the white-green stem, halve the halves lengthwise, and quarter them crosswise. Wash the fresh celery, cut the appropriate amount crosswise from the stalks, and chop. Weigh frozen goods and thaw. Dice the onion into small pieces. Trim both ends of the garlic cloves and squeeze the skins dry. Wash a fresh bell pepper and cut crosswise into approximately 1 cm wide rings, leaving the seeds and discarding the stalk (weigh frozen goods and thaw). Wash the small red chili, quarter it crosswise, leaving the seeds and discarding the stalk. Wash and peel the fresh galangal and ginger, and cut the appropriate amount crosswise into thin slices (weigh frozen goods and thaw). Pierce the pandan leaf with a fork. Wash and squeeze the lemon. Use the juice, discard the peel. Pour the vegetable oil into a sufficiently large pot, heat, and fry the onion pieces until light brown. Deglaze with the water and add all the prepared ingredients to the broth. Simmer for about 90 minutes. Meanwhile, prepare the ingredients for the soup. Wash all the ingredients. Peel the potato and cut into walnut-sized pieces. Peel the carrot and slice it. Remove the cauliflower and broccoli florets from the stems. Trim both ends of the beans and cut them crosswise into 2 cm long pieces. Remove the broth from the heat, let it cool slightly, and strain. Squeeze out some of the boiled contents of the sieve and then discard. Season the broth to taste. Return it to the heat. Add the potatoes and carrots and simmer. After 8 minutes, add the cauliflower and broccoli florets. After another 3 minutes, add the bean pieces. Simmer for another 3 minutes. Remove from heat and divide among serving plates. Garnish with flowers and leaves and serve warm.