By Budaya Alam/ Indonesia
Indonesia is home to numerous ethnic cultures, each with its own distinct cuisine. Vegetable sour soup is a popular home-cooked dish among these cultures, made with a variety of vegetables and spices, with each region putting its own spin on the recipe. Some people enjoy the soup with rice, while others enjoy it separately without rice. Furthermore, the sour flavour varies depending on the basic ingredients used; for example, some use bilimbi (cucumber tree or tree sorrel), while others use tamarind or hairy nightshade. The flavours vary as well, ranging from spicy to sweet, but the primary focus remains the sourness.
Although the soup is available throughout Indonesia, it originated in West Java. In the past, during Dutch rule and before Indonesia became independent, soups were considered a low-class dish. Due to the difficult circumstances, people seasoned the soup with chili and tamarind fruit and used a variety of irregular vegetables to make it a filling meal for everyone.
Apart from its historical significance, vegetable sour soup embodies the philosophy of diversity. This dish combines a variety of vegetables and ingredients that complement one another to create a rich and distinct flavour.
My deepest thanks to both Grandmasters for creating this platform for us to connect with more people. It is my hope that by watching this video, more people will be introduced to plant-based cuisine and gain a better understanding of Indonesian traditional culture and food.