Sayuran Nasi Padang

- Vegetable Sides for Nasi Padang -

There are many dishes one can order at a nasi padang restaurant or food stall, and there are many vegetable side dishes available as well. However, most nasi padang food stalls will have one or two vegetables that they serve with every dish as an generic vegetable side dish. These are daun singkong (blanched cassava leaves), and kol kuning (braised cabbage with tumeric). Unfortunately depending where you are in the world, you may or may not be able to find cassava leaves, but if you can't find them, you can just make the braised cabbage. 

Daun Singkong (blanched cassava leaves):

The cassava leaves are very simple to make, you just clean them, take the stems off, cut them a little if you want, and blanche them briefly in boiling water. Cassava leaves remain a little tough after you blanche them, so expect them to be a little chewy still once they're cooked. You can add a little salt and oil to them if you want, or just serve them as is.

Kol kuning (braised cabbage with tumeric):

The braised cabbage is also very easy, but absolutely delicious.

Ingredients:

• 1/2 head cabbage, finely sliced
• 2 tbsp oil
• 1-2 tsp dried turmeric
• 5 shallots, finely sliced*
• 3 cloves garlic, smashed and chopped*
• 2 curly red chilies, sliced*
• pinch of salt

* the shallots, garlic and chilies can be substituted for 2-3 tbsp sambal merah (hot chili sauce) if you have any on hand.

Directions:

1. Slice the cabbage finely, discarding the dirty outer layer, and the stem
2. Heat up the oil in a wok or frying pan
3. Add the fresh spices or chili sauce and heat on low until the shallots and garlic are soft and translucent
4. add the cabbage and turmeric and fry on medium until just a little crunchy. Season with salt to taste. Serve with rice, sambal merah, and beef rendang and you have an authentic nasi padang meal.

Enjoy!