The word Sayur according to the Indonesian/Dutch dictionary I own, essentially means vegetables. Indo-Dutch people and Indonesians occasionally have passionate conversations about what Sayur means to them. Below is a good Sayur for all seasons.

Ingredients: 0.5 cabbage 75 g carrot 3 tbsp oil 1 onion, chopped 1 tsp trasi (fermeted fish and shrimp paste), crumbled 1.5 tsp garlic powder or fresh 2.5 tsp 1 slice laos (galangal) 7 dried shrimp (ebi) 7 halved half petay beans 0.5 tsp kunyit (turmeric) 1 salam leaf (indonesian bay leaf) 50 g cooked corn kernels 500 ml of water (2.5 glass) 1 teaspoon salt 0.5 tsp sugar 1 pinch nutmeg 1.5 el santan (creamed coconut) 1 red chilli pepper (capsicum), in little rings

Preparation:
Cut the cabbage into strips of 3 to 4 cm and the carrots into strips of 2 to 3 cm with a thickness of 4 mm. Heat the oil in a cooking pan over low heat and slowly cook the onions golden brown. Stir trasi, garlic and galangal through it for a minute and a half. Increase heat setting to medium. Successively add and stir galangal, dried shrimp, carrots, and the hardest bits of cabbage and pete beans for two minutes. Add kunyit, the rest of the cabbage, salam leaves, corn kernels, water, salt and sugar. Stir everything and bring to a boil. Cook on low heat for 20 minutes, and then stir in the santan and nutmeg. After the santan has melted, switch off the heat, stir in the chilli pepper and place lid on the pan. Five to ten minutes later the Sayur is ready to eat. Serve with white rice.

Enjoy... and Selamat makan!