Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock). The Karo version of sayur asem is made using torch ginger buds and, more importantly, the sour-tasting seed pods. Sayur asem rembang is a vegetable soup with a sour flavor.[3][4]
- ^ "Sejarah lahirnya Sayur asem". (Indonesian)
- ^ "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved January 30, 2015.
- ^ Planet, L.; Berkmoes, R.V.; Brash, C.; Cohen, M.; Elliott, M.; Mitra, G.; Noble, J.; Skolnick, A.; Stewart, I.; Waters, S. (2010). Lonely Planet Indonesia. Travel Guide. Lonely Planet Publications. p. 81. ISBN 978-1-74220-348-5. Retrieved January 30, 2015.
- ^ Bacon, D.; Collins, T. (2010). CultureShock! Jakarta: A Survival Guide to Customs and Etiquette. Culture shock!. Marshall Cavendish International Asia Pte Ltd. p. 217. ISBN 978-981-4435-56-7. Retrieved January 30, 2015.
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