| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 145 | 11g | 6g | 16g |
| sugars | fibre | protein | salt |
| 7g | 2g | 4g | 0.38g |
There’s something truly special about my recipe for Keluak and Tamarind Soup. As an encounter with exotic flavors, and a showcasing of familiar comfort, it’s a heroic union of West Coast consciousness and American heartiness. The richly flavorful tamarind and nutrient-dense keluak nuts invite the adventurous palate with a sensual allure, while the assortment of fresh fruits propels the recipe into a familiar territory of tangy, sweet delight.
An Exploration of Flavors & Health
What I love about the Keluak and Tamarind Soup is its delicate balance of tang, spice, and sweetness – a dance of flavors that is not only delicious but also packed with health benefits. The keluak nuts provide a unique earthiness, while the tamarind brings a sweet-sour profile to the table. Together, they create a bold, tangy foundation that nurtures the mix of bright, juicy fruits within.
This bowl of vibrancy is no mere indulgence; it’s a nutritious mishmash of ingredients that brim with vitamins and antioxidants. Indeed, it’s a comforting ode to health, much like my favorite Californian salads and avocado toasts.
The Perfect Pairings
Fruit-based soups like this are delicious on their own, but they also complement certain dishes. Think along the lines of fried rice or a grilled fish fillet – the tangy, fruity soup would provide a refreshing contrast to the savory flavors. And if you have a penchant for pairing meals with wines, a chilled white wine, perhaps a Sauvignon Blanc or a Pinot Gris from the California vineyards, would further elevate the elegance of this meal.
The dish bears similarity to some Indonesian classics, such as the slurp-worthy Sayur Asem (veggie tamarind soup), a staple soup commonly served in daily meals. If you’re a fan of these traditional soups, you’ll certainly appreciate the novel twist that my Keluak and Tamarind Soup brings!
Every time I whip up a batch of Keluak and Tamarind Soup, I’m not only reminded of the sweet and tangy experiences it carries but also the dual love of West Coast freshness and Bold Indonesian flavors. And with fruits swapping in seasonally, this recipe becomes a versatile classic ideal for a health-conscious, comfort-loving palate like mine.
What You’ll Need
- 1.5 cups of Keluak nuts
- 6 cups of water
- 2 stalks of lemongrass
- 5 Indonesian bay leaves (daun salam)
- 2 tamarind pods or 2 teaspoons of tamarind paste
- 1 large tomato, chopped
- 1 cup of chopped pineapple
- 2 red chilis, deseeded
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 cups of diced mixed fruits (like apple, pear, grapes)
- Fresh cilantro for garnish
Method
Step One
Begin by preparing your Keluak nuts. Soak them in warm water overnight until they soften. After soaking, crack open the shells and remove the black nutmeat inside, making sure to discard the shells.
Step Two
In a large pot, add 6 cups of water along with the prepared Keluak nuts, lemongrass stalks, Indonesian bay leaves, and tamarind pods or paste. Bring the mixture to a boil and then reduce to a simmer, letting it cook for approximately one hour.
Step Three
After an hour, add in the chopped tomato, pineapple, red chilis, palm sugar, and salt. Stir the mixture well and let it continue to simmer for an additional half an hour.
Step Four
While the soup is simmering, prepare your mixed fruits by dicing them into bite-sized pieces. Add the diced fruits to the soup and let them cook for about 10 minutes, or until they are tender and the flavors have melded together.
Step Five
Once your soup is done cooking, ladle it into individual bowls. Garnish each bowl with fresh cilantro for added flavor and a pop of color. Enjoy your delicious Keluak and Tamarind Soup while it’s still hot!
