Brambang Asem (Javanese Shallot-Tamarind Salad)

Brambang Asem is a traditional Javanese dish from Central Java, Indonesia, particularly popular in regions like Solo and Yogyakarta. Known for its simple ingredients and strong, refreshing taste, this dish is a unique blend of sweet, sour, and spicy flavors. The primary ingredients include tamarind, shallots (locally known as "brambang"), and pohong (cassava leaves), making it not only flavorful but also nutritious. Here’s a 500-word English recipe to help you prepare this authentic Javanese salad.

Ingredients:

- 200 grams of cassava leaves: Cleaned and boiled until tender. You can substitute spinach or kale if cassava leaves are unavailable.

- 3 tablespoons of tamarind paste: This provides the characteristic sour flavor.

- 4 tablespoons of palm sugar: Palm sugar is preferred for its caramel-like sweetness. Brown sugar can work as a substitute.

- 5 small red shallots: Peeled and finely sliced. Shallots give the dish its unique aroma and flavor.

- 2 cloves of garlic: Finely chopped.

- 1 small red chili: Sliced thinly; adjust the amount based on your spice preference.

- Salt: To taste.

- Water: A little bit, for blending the tamarind paste and sugar.

Preparation Steps:

Step 1: Preparing the Cassava Leaves

1. Rinse the cassava leaves thoroughly under running water to remove any dirt or impurities.

2. Boil a pot of water and add a pinch of salt. Once the water reaches a rolling boil, add the cassava leaves.

3. Boil the leaves until they are tender, typically for about 10–15 minutes.

4. Drain the water and let the leaves cool. Once cooled, chop the leaves into bite-sized pieces and set aside.

Step 2: Making the Tamarind Sauce

1. In a small bowl, combine the tamarind paste with a bit of water to dissolve. If using tamarind pulp, soak it in warm water for about 10 minutes and strain out the seeds to get a smooth paste.

2. Add palm sugar to the tamarind mixture, stirring until it fully dissolves.

3. In a mortar and pestle, crush the shallots, garlic, and red chili until they form a slightly coarse paste. If you prefer a smoother texture, you can blend them, but traditionally, a slightly chunky texture is preferred.

4. Add the tamarind mixture to the shallot paste. Mix well to combine all the flavors.

5. Adjust the taste by adding a pinch of salt or more palm sugar if you like a sweeter flavor.

Step 3: Serving

1. Place the chopped cassava leaves in a serving bowl or plate.

2. Pour the tamarind sauce over the cassava leaves, ensuring they’re evenly coated.

3. Toss everything gently to distribute the flavors, and garnish with additional slices of shallots or chili if desired.

Step 4: Optional Add-Ons

While the basic *brambang asem* is delicious on its own, you can add fried tempeh, tofu, or a sprinkle of crushed peanuts for extra texture. Some people also like to add a squeeze of lime juice for a fresher taste.

Tips for Perfect Brambang Asem:

- Shallots: Use fresh, small shallots to get the authentic sharp, slightly sweet flavor.

- Tamarind: Adjust the tamarind amount depending on your sourness preference. Fresh tamarind paste is ideal, but you can use store-bought tamarind concentrate as a quicker option.

- Spiciness: Traditional Javanese cuisine is not overly spicy, but if you enjoy a bit of heat, add extra chilies or use bird’s eye chilies for more intensity.

 Enjoying Brambang Asem:

Serve brambang asem as a refreshing side dish or a light salad. Its bold flavors pair wonderfully with other Javanese dishes, particularly fried foods or grilled meats. This simple yet flavorful dish is a fantastic example of Javanese culinary heritage, balancing taste and nutrition effortlessly.

Now you’re ready to enjoy this classic Javanese dish at home!