Peppery vegetables on a bed of rice—simple and satisfying

2 cloves garlic
½ tsp salt
½ tsp pepper
1½ cups water
1 Tbsp white sugar

1 green onion, chopped
1 stalk celery, chopped
1 cup cabbage, roughly chopped into large pieces
1 carrot, chopped
½ cup cauliflower, chopped
1 potato, cut into small cubes

  1. Crush the garlic, salt, and pepper together in a lemper.
  2. Heat water; add garlic mixure and sugar.
  3. Add vegetables.
  4. Simmer about 15 minutes.
  5. Eat by scooping out the peppery vegetables onto rice. Have lots of sambal tomat or sambal kecap on the side. And don't forget the peté and tahu/tempe goreng!
Serves 2

American note: Chinese celery and savoy cabbage give the best flavor.