Asam Rebus Batang Keladi: A Culinary Journey of Flavors and Tradition

Embark on a gastronomic adventure with Asam Rebus Batang Keladi, an Indonesian culinary delight that tantalizes taste buds with its harmonious blend of sour, spicy, and savory flavors.

This traditional dish, deeply rooted in Indonesian culture, offers a unique sensory experience that will leave you craving for more.

Asam Rebus Batang Keladi: A Traditional Indonesian Dish

Asam rebus batang keladi, also known as sour boiled taro stems, is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra. It is a popular dish in Indonesia, especially during the fasting month of Ramadan, as it is believed to have a cooling effect and is easy to digest.

Origin and History

The origin of asam rebus batang keladi is unclear, but it is believed to have been introduced to Indonesia by traders from India or China. The dish is thought to have been adapted from a similar dish in India called “sour boiled bamboo shoots”.

Over time, the dish has evolved to include local ingredients such as tamarind, chillies, and spices, giving it a unique Indonesian flavour.

Cultural Significance and Popularity

Asam rebus batang keladi is a popular dish in Indonesia, especially during the fasting month of Ramadan. It is often served as a side dish or as a main course with rice. The dish is also believed to have medicinal properties, such as reducing fever and inflammation.

Ingredients and Preparation

Asam rebus batang keladi, or sour boiled taro stems, is a traditional Indonesian dish made from the stems of the taro plant. The dish is typically cooked with a variety of spices and ingredients, including tamarind, galangal, turmeric, and chili peppers.

The result is a flavorful and tangy dish that is often served with rice or other side dishes.


  • 1 pound taro stems, peeled and cut into 1-inch pieces
  • 1/2 cup tamarind paste
  • 1/4 cup galangal, sliced
  • 1/4 cup turmeric, sliced
  • 1/4 cup chili peppers, sliced
  • 1 teaspoon salt
  • 1 liter water


  1. In a large pot, combine the taro stems, tamarind paste, galangal, turmeric, chili peppers, salt, and water. Bring to a boil over high heat.
  2. Reduce heat to low and simmer for 1 hour, or until the taro stems are tender.
  3. Serve hot with rice or other side dishes.


There are many variations of asam rebus batang keladi, depending on the region of Indonesia where it is prepared. Some common variations include:

  • In West Java, the dish is often made with a thicker tamarind sauce.
  • In Central Java, the dish is often made with a sweeter tamarind sauce.
  • In East Java, the dish is often made with a spicier tamarind sauce.

Flavor Profile and Sensory Experience

Asam rebus batang keladi boasts a symphony of flavors that tantalizes the taste buds. Its sourness, derived from tamarind, is balanced by a subtle spiciness from chili peppers, creating a harmonious contrast. The addition of savory ingredients like shrimp paste and fish sauce enhances the depth of flavor, while sugar adds a touch of sweetness to round out the experience.

Textures and Aromas

The dish is characterized by a variety of textures. The tender batang keladi (taro stems) provides a soft and slightly chewy base, while the firm prawns and squid add a contrasting bite. The crunchy vegetables, such as carrots and tomatoes, contribute freshness and vibrancy.

The rich broth envelops all the ingredients, infusing them with its flavorful essence.

The aroma of asam rebus batang keladi is equally enticing. The pungent scent of tamarind and the spicy notes of chili peppers fill the air, mingling with the savory aromas of shrimp paste and fish sauce. As the dish simmers, these aromas intensify, creating an irresistible invitation to indulge.

Nutritional Value and Health Benefits

Asam rebus batang keladi is a nutritious dish rich in various essential nutrients. It is a good source of:

  • Dietary fiber:The batang keladi (taro stem) provides ample dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
  • Vitamin C:Asam jawa (tamarind) is a rich source of vitamin C, an antioxidant that boosts the immune system and protects against cell damage.
  • Potassium:The dish contains a significant amount of potassium, which helps maintain fluid balance, regulate blood pressure, and support nerve function.
  • Antioxidants:Both batang keladi and asam jawa possess antioxidant properties that combat oxidative stress and protect against chronic diseases.

Health Benefits

Consuming asam rebus batang keladi may offer several potential health benefits:

  • Improved digestion:The dietary fiber in the dish promotes healthy digestion by preventing constipation and regulating bowel movements.
  • Boosted immunity:The vitamin C content in asam jawa supports the immune system, helping to fight off infections and diseases.
  • Reduced blood pressure:The potassium in asam rebus batang keladi helps regulate blood pressure, which is crucial for cardiovascular health.
  • Anti-inflammatory effects:The antioxidants in the dish possess anti-inflammatory properties that may help reduce inflammation and protect against chronic diseases such as heart disease and arthritis.

Studies have shown that regular consumption of tamarind, a key ingredient in asam rebus batang keladi, may lower cholesterol levels, improve blood sugar control, and reduce the risk of certain types of cancer.

Cultural and Social Aspects

Asam rebus batang keladi holds a special place in Indonesian culture and society, transcending its culinary significance. It is deeply intertwined with traditional ceremonies, festivals, and gatherings, serving as a symbol of unity, communal bonding, and cultural heritage.

Use in Traditional Ceremonies

In traditional Indonesian weddings, asam rebus batang keladi is often served as a symbolic dish during the “seserahan” ceremony. The bride’s family presents the dish to the groom’s family as a token of respect and a wish for a harmonious and fruitful marriage.

Variations and Adaptations

Asam rebus batang keladi exhibits regional variations, reflecting diverse culinary traditions across Indonesia.

In certain areas, additional ingredients enhance the dish’s flavor profile. For instance, in Aceh, “asam sunti” (fermented tamarind) is incorporated, while in West Java, “honje” (fermented shrimp paste) adds a savory umami note.

Regional Variations

Region Unique Characteristics
Aceh Incorporation of “asam sunti” (fermented tamarind)
West Java Addition of “honje” (fermented shrimp paste)
South Sulawesi Use of “daun katuk” (spinach leaves) and “bunga pepaya” (papaya flower)

Tips for Making and Serving: Asam Rebus Batang Keladi

Preparing and serving asam rebus batang keladi to perfection requires a combination of skill and creativity. Here are some tips and tricks to help you create a delicious and visually appealing dish:

To enhance the flavor, marinate the batang keladi in the tamarind sauce for at least 30 minutes before cooking. This allows the flavors to penetrate deeply, resulting in a more intense and satisfying taste.

Presentation and Garnishes

Presentation plays a vital role in enhancing the overall dining experience. Arrange the asam rebus batang keladi on a serving platter, garnished with fresh cilantro, sliced red onions, and a sprinkle of toasted coconut. These colorful additions not only add visual appeal but also enhance the dish’s aroma and flavor.

Side Dishes and Accompaniments, Asam rebus batang keladi

Asam rebus batang keladi pairs well with a variety of side dishes and accompaniments. Consider serving it with steamed rice, fried tofu, or a refreshing cucumber salad. These additions complement the dish’s tangy and savory flavors, creating a balanced and satisfying meal.

Recipes and Cooking Demonstrations

To enhance your understanding of asam rebus batang keladi, here are detailed recipes and cooking demonstrations that will guide you through the process.

Step-by-Step Recipe


  • 500g batang keladi (taro stem), peeled and cut into bite-sized pieces
  • 200g asam jawa (tamarind), soaked in 2 cups of hot water for 30 minutes
  • 100g gula merah (palm sugar)
  • 100ml kecap manis (sweet soy sauce)
  • 50ml air asam jawa (tamarind water)
  • 2 red chilies, sliced
  • 1 onion, sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper


  1. In a large pot, combine the batang keladi, tamarind water, palm sugar, sweet soy sauce, salt, and black pepper.
  2. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the batang keladi is tender.
  3. Add the tamarind pulp, red chilies, onion, and garlic. Simmer for an additional 15 minutes, or until the sauce has thickened.
  4. Serve hot with rice or other dishes.

Final Review

Asam Rebus Batang Keladi is not just a dish; it’s a culinary masterpiece that embodies the rich tapestry of Indonesian cuisine. Its versatility, cultural significance, and health benefits make it a dish that deserves a place on every food enthusiast’s table.

Essential FAQs

What is the origin of Asam Rebus Batang Keladi?

Asam Rebus Batang Keladi originated in West Sumatra, Indonesia, where it has been a staple dish for centuries.

What are the main ingredients in Asam Rebus Batang Keladi?

The main ingredients include taro stems, tamarind, galangal, turmeric, and chili peppers.

What are the health benefits of Asam Rebus Batang Keladi?

Asam Rebus Batang Keladi is a good source of fiber, vitamins, and minerals. It is also believed to have anti-inflammatory and antioxidant properties.