Masam Jing is the name of a very popular dish in one region of Indonesia—specifically, Central Aceh, in the Gayo area. That region is my husband’s hometown; he always misses the simple dishes from there. Due to limited availability of ingredients, it’s sometimes very difficult to find everything needed to make this recipe.
Well, this dish isn’t exactly 100 percent the same as the original recipe, but I’ve adapted the ingredients while still preserving the spices used in the Masam Jing broth. “Masam Jing” itself is a term in the ”
True to its name, this broth is indeed spicy, sour, and refreshing. Of course, it tastes incredible when enjoyed in Central Aceh amidst the cool, highland atmosphere. Curious about the recipe? Check it out below—just for your information. My content is published exclusively on the Hive platform. if you find it under my name on any other platform, it is pure plagiarism.
Ingredients
3 tomatoes
2 Kecombrang stem
1 stalk green onion
5 limes
3 potatoes (optional)
5 bird’s eye chili peppers
3 cloves of shallots
2 cloves of garlic
3 cm of turmeric
Cooking Instructions
Chop all the ingredients you want to add to the broth; for the lime, use only the juice.
First, marinate the fish with salt; let it sit for a moment, then place it in the pot. Add the sliced stem kecombrang shoots Blend the spice paste until smooth, then add it to the pot, stir, and add a Add the ground spices and the kecombrang buds.
Add the lime juice, add and potato pieces. then cook over medium heat. Once it comes to a boil.
Add the scallions and tomato slices Cook until everything is tender. Check the potatoes; once they’re tender, add salt and adjust the seasoning to taste. Once it’s just right, it’s ready to serve.
Serving
This soup is usually served simply with white rice—it’s already delicious on its own. Mix it well in your bowl and enjoy. I’m sure you’ll love it. Besides tilapia, you can also use nile tilapia, which is similar to tilapia.
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The flavor of this sour soup is fresh, spicy, and tangy, and very savory—it’s absolutely delicious. This recipe successfully substitutes kecombrang flower in the original recipe because the flavors of these two ingredients are very similar. It feels so good to be able to cook a dish my husband has been craving; he can polish off an entire bowl of this sour soup enjoyed with rice. He’s so happy—it tastes amazing, and the freshness is just right.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
