1 Tbsp of cooking oil
1 Tbsp galangal powder
1 tsp turmeric powder
1 Tbsp Better-than -bouillon chicken base optional
4 cups chicken broth
2 large chayote peeled and diced into 2-inch pieces
1/2 head of cabbage roughly chopped into about 2-inch pieces
1 large carrot peeled and diced
1/2 lb green beans cut into 2-inch length
10 oz of canned baby corn drain off liquid
2 cups of coconut milk shake the can before using
Salt and sugar to taste
SPICES TO GRIND:
8 candlenuts substitute with macadamia nuts if you must
5 shallots peeled
5 cloves garlic peeled
Preheat a large pot with cooking oil. Add in the ground spices followed by galangal, turmeric powder and chicken base. Saute for about 5 minutes until fragrant. Add in the chicken broth. Bring to a boil and then add in all the vegetables except for baby corns. Lower the heat to a gentle simmer. Cover and let the vegetables cooked until soft but not mushy.
When vegetables are cooked, add in the baby corns, coconut milk. Once you add in the coconut milk, take care not to let it boil as it will “break” the coconut and make it frothy. Cook for another 5 minutes. Have a taste and season with salt and small pinch of sugar to your taste.
Serve as part of Nasi Sayur Medan—-a multi-course meal alongside potato rendang, fried bee hoon, a protein, and spicy sambal.
Other vegetable options include jackfruit, eggplant, and tomatoes.