Indonesian Vegetables with Rice (Nasi Sayur Medan)

Indonesian Vegetables with Rice (Nasi Sayur Medan)

Author: Marvellina
Print Recipe

Ingredients

For Stir-fried Bee Hoon:

  • 8 oz of rice stick noodles soak for 30 minutes and drain
  • 2 Tbsp cooking oil
  • 3 cloves garlic peeled and finely minced
  • 1 Tbsp all-purpose chili sauce
  • 2 Tbsp of soy sauce
  • Salt to taste
  • 1 stalk green onions finely chopped

For Potato Rendang:

  • 2 lbs of small round baby potatoes unpeeled and washed
  • 2 – 3 oz long red chilis depend on how spicy you want it to be, soaked in warm water until soft before blending, if you can’t find long red chilis, use red dried chilis
  • 1 red Thai chili for some heat if you like -optional
  • 1 tsp of shrimp paste
  • 2 cloves garlic peeled
  • 3 shallots peeled
  • ½ inch ginger root 1 cm, peeled
  • 1- inch of turmeric root or about 3 tsp ground turmeric powder 2.5 cm
  • inches galangal root or 4 tsp of galangal powder 4 cm, peeled
  • Pinch of salt to taste
  • 1 stalk of fresh lemon grass trim the stalky ends and cut into two and bruised with heavy objects
  • 3 fresh kaffir lime leaves tear each leaf a bit to release flavor
  • 1 turmeric leaf optional
  • 2 fresh bay leaves
  • 3 cardamom
  • 1 cup coconut cream
  • 2 Tbsp of cooking oil
  • Salt to taste

Assembling nasi sayur:

  • Banana leaves

Instructions

Preparing Stir-fried Bee Hoon:

  • Preheat a large skillet or wok with some oil. When hot enough, add in the garlic and saute for 30 seconds, add in the chili sauce and saute for another 30 seconds. Add in 1 cup of water and bring to a boil. Add in the rice noodles and drizzle in the soy sauce. Stir to mix everything and cook until the rice noodles are soft and absorb most of the water. Have a taste and add a pinch of salt to your taste. Cut the bee hoon into shorter strands with kitchen shears. Sprinkle with some green onions and dish out into a serving platter

Preparing the potato rendang:

  • Place the chili and other ingredients all the way to galangal and blend them into a paste, you may need to add a little bit of the water in there to get it going
  • Preheat a large heavy-bottomed pot. Add in the cooking oil. Stir fry the ground spices until fragrant, about 5 minutes. Add lemon grass, kaffir lime leaves, turmeric leaf (if using), bay leaves, cardamom, and continue to stir fry until fragrant, about 1 minute. Add in the potatoes, bring to a gentle boil and reduce the heat to let it simmer gently, uncovered until all the liquid is almost gone and the coconut cream has reduced to oil, this may take about 20-30 minutes for the potatoes to be fork tender but not mushy. Have a taste towards the end of boiling to see if you need more salt
  • When all the liquid is gone and you have nice looking orange-color oil left. Turn off the heat. Discard of the stems and leaves. The rendang tastes even better the day after. So you can definitely prepare one day ahead

Assembling the Nasi Sayur:

  • Wipe both sides of the banana leaves with damp towel. The shiny side should be facing you. Cut it into a size that will fit on a serving plate (as shown in photo). Scoop about 1 cup of rice on the banana leaves. Take about 1 to 2 potato rendang, 1 to 2 spoonful of stir-fried bee hoon, sprinkle of sambal anchovies with peanuts, fried chicken, ladle some of the veggies from sayur lodeh and some of the broth over the rice. A small/big scoop of spicy sambal on the side and you are ready to tuck in !