Nasi Campur Vegetarian

Ingredients(for 1 plate with rice and 3 vegetable sides)

• 1 cup Brown rice (Nasi; for healthier carbs)
• 1 leaf Pandan leaf (Daun pandan; for aroma)
• 100g Firm tofu (Tauhu)
• 100g Tempeh (Fermented soy bean cake)
• 1 medium Carrot (Diced)
• 80g Long beans (Kacang panjang, sliced)
• 1 cup Cabbage (Sliced)
• 1 Red chili (Sliced, optional for heat) - optional
• 1 stalk Lemongrass (Serai; bruised)
• 1/4 cup Santan (coconut milk) (For richness) - optional
• 1 tbsp Light soy sauce
• 1/2 tsp Salt
• 1 tbsp Cooking oil (Preferably canola or sunflower)
• 2 cloves Garlic (Minced)

Instructions

1. 1

   Rinse brown rice and cook with pandan leaf in a rice cooker or pot until fluffy.

   20 minutes

   Pandan leaf adds a classic Malaysian fragrance to the rice.

2. 2

   Slice tofu and tempeh into bite-sized pieces. Pan-fry in 1/2 tbsp oil until golden. Set aside.

   5 minutes

   Drain tofu well for crispier texture.

3. 3

   Heat remaining oil in a wok. Sauté garlic and lemongrass until aromatic.

   2 minutes

   Bruise lemongrass to release its flavor.

4. 4

   Add carrot, cabbage, and long beans. Stir-fry for 3-4 minutes until vegetables are just tender.

   4 minutes

   Keep vegetables slightly crisp for best texture.