Ingredients

  • Serves 2-4 people
  • Ground spices :

    20 g shallots

    10 g garlic

    10 g red cayenne pepper

    85 g big red chili

    9 g candlenut

     

    20 ml cooking oil

    500 ml of water

    65 ml coconut milk

     

    Seasoning:

    15 g sugar

    15 g chicken powder

    7 g salt

     

    1 pcs cauliflower, cut according to preference

    50 g vermicelli, boiled until cooked

    100 g potatoes, peeled and cut according to preference

    100 g tempeh, cut according to preference

    100 g tofu, cut according to preference

    1 pod of petai, remove from pod, peel the skin, and cut the seeds in half

    1 leek, cut into 2 cm lengths

    15 g fried onions

Sayur Besan
Recipe Courtesy of
Asian Food Network

Sayur Besan

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Sayur Besan is a typical Indonesian dish. This cuisine is well known among the Betawi, the descendants of the people inhabiting Jakarta. Sadly, this dish is rarely served in recent times, and there are very few stalls or restaurants that serve traditional Betawi cuisine. Sayur Besan represents a close relationship with the in-laws as besan means in-laws. For the Betawi people, this dish connotes more than just a complement to the meal, but has certain symbols and meanings in traditional ceremonies.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 1 steps
  • 19 Ingredients
  • Easy
  • 1 steps
  • 19 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Making Sayur Besan

    • Puree the ground spices ingredients into a paste.

    • Saute the ground spices in cooking oil using medium heat for about 15 minutes, or until cooked.

    • After the spices are cooked, add water and bring to a boil.

    • Once the water boils, add coconut milk and seasoning.

    • Then add the potatoes, tempeh, and tofu. Cook until the potatoes are tender. Next, add the cauliflower and pete.  Boil until the cauliflower and petai are cooked. Add the vermicelli and leek. Cook the Sayur Besan until it is done and the sauce thickens.

    • Turn off the heat and set aside.

    Making Sayur Besan


Plate and Serve!

Prepare a serving bowl, and ladle a portion of Sayur Besan into the bowl.

Garnish with fried onions and serve.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • Ground spices :

      20 g shallots

      10 g garlic

      10 g red cayenne pepper

      85 g big red chili

      9 g candlenut

       

      20 ml cooking oil

      500 ml of water

      65 ml coconut milk

       

      Seasoning:

      15 g sugar

      15 g chicken powder

      7 g salt

       

      1 pcs cauliflower, cut according to preference

      50 g vermicelli, boiled until cooked

      100 g potatoes, peeled and cut according to preference

      100 g tempeh, cut according to preference

      100 g tofu, cut according to preference

      1 pod of petai, remove from pod, peel the skin, and cut the seeds in half

      1 leek, cut into 2 cm lengths

      15 g fried onions

    Nutrition
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