 It is well-known belongs within Sundanese cuisine and Betawi daily diet.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), 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.