Vegetarian Nasi Campur

Ingredients(for 1 plate with rice and 3-4 vegetable lauk)

• 2 cups Cooked white rice (nasi putih, use brown rice for healthier option)
• 100g Firm tofu (cubed)
• 100g Tempeh (sliced)
• 1/2 cup French beans (cut into 2cm pieces)
• 1 small Carrot (julienned)
• 1/2 cup Cabbage (shredded)
• 1/3 cup Santan (coconut milk) (light version preferred)
• 1 Red chili (sliced, for sambal or garnish) - optional
• 1 stalk Lemongrass (bruised)
• 1 Pandan leaf (tied in a knot) - optional
• 2 Shallots (sliced)
• 2 cloves Garlic (minced)
• 1 tbsp Oil (can use canola or sunflower oil)
• to taste Salt
• as needed Ulam (Malaysian raw herbs) (such as daun selom, cucumber, or pegaga) - optional

Instructions

1. 1

   Cook the rice with a pandan leaf for extra fragrance. Fluff and set aside.

   15 minutes

   Use brown rice for higher fiber and lower GI.

2. 2

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

   3 minutes

   Keep heat medium to prevent burning aromatics.

3. 3

   Add tempeh and tofu. Stir-fry until lightly golden.

   4 minutes

   Do not overcrowd the pan for even browning.

4. 4

   Add carrots, French beans, and cabbage. Stir-fry for 2–3 minutes.

   3 minutes

   Veggies should stay crisp for best texture.