Sayur Campur is one of those nasi campur sides that looks virtuous and mostly is, bah. It's just mixed stir-fried vegetables, usually cabbage, carrot and long beans, sometimes with a few cubes of firm tofu thrown in. The 130-calorie number is our best ballpark estimate, honestly, because there's not much hard data out there for hawker-cooked veg dishes and every uncle at every wok runs it differently. What we do know is that the vegetables themselves clock in at only about 34 calories for 100g. The real calorie driver here is the wok oil, around 80 calories from just 9g of cooking oil. So yes, it's a vegetable dish, but it's not a zero-calorie situation.
What changes the maths quite a bit is how heavy-handed the cook is with the oil. A health-conscious stall with minimal oil can bring this down to around 80 calories for the same portion size. The oyster sauce version sits at the standard 130. If they crack an egg through it (the telur campur version), add roughly 50 calories and you're at about 175. And if you get the santan version, basically a lodeh-style coconut milk base, that jumps to around 220 calories. Portion-wise, if you're piling this onto a rice plate, a second scoop adds another 130 or so to your count, which is still pretty manageable compared to the rendang sitting next to it.