Tamarind Soup

(also known as "Sayur Asem" or sour taste soup)

Ingredients:
4 glass / 800 cc stock liquid (tips: economically, bones with a bit of adhering meat (Java: tetelan) that boiled in water is sufficient)
10 long bean stalks, chopped about 3 cm each
1 stem of an ear of sweet corn, chopped about 3-4 cm each.
150 grams squash (labu siam) or green papaya, chopped square size 2 cm
150 grams green jackfruit, chopped small (smaller than papaya)
20 leaves of Gneetum greemon (melinjo) plus its seed if you like
2 stalk green pepper, chopped round
1 teaspoon tamarind, or can be substituted with 2 tomatoes
2 leaves salam tree
2 cm galingale (lengkuas), bruised—beat it up with sterile wood stick, until flattened
1-tablespoon sugar
Salt as you like,
And vetsin (monosodium glutamate) if your prefer

Spices that blended:
6 onions
2 garlic
2 kemiri
1 cm grilled terasi (condiment made from pounded and fermented shrimp or small fish)

Cooking Instruction:
Boil stock liquid with blended spices, salam leaves, and lengkuas (galangale).
Pour sweet corn, green jackfruit, and melinjo seeds.
After well-done, pour squash, long bean, tamarind/tomatoes, salt, sugar and vetsin.
After briskly boiled, taste it. If the taste is perfect, pour melinjo leaves that have ripped roughly, take from stove and ready to serve.

Notes:
- Suitable served with tempeh (fermented soybean cake) / fried chicken or fish, fried salted fish that already sliced thin—fry until dry and crispy like chips, and terasi sauce.
- The above vegetables can be substituted or added with carrot and cabbage.
- Delicious and refreshing if served hot and eaten at lunch at hot day.