Bubur pedas

Step 1: Toast 2 ⅞ oz jasmine rice and 1 ⅜ oz desiccated coconut in a dry wok over a medium-low heat, stirring all the time, for 10–12 minutes, until both are an even deep golden brown and smell nutty. Common mistake: high heat; the coconut burns long before the rice is toasted through. Cool, then grind to a coarse powder in a spice grinder.

Step 2: Pound 4 shallots, 2 cloves garlic, ¾ in fresh turmeric and ¾ in galangal to a paste. Heat 2 tbsp vegetable oil in a large pot over a medium heat and fry the paste with 1 stalk lemongrass and ½ tsp white pepper for 4 minutes, until fragrant.

Step 3: Add 6 ¼ cups water and the rice powder, whisking so no lumps form. Bring to a simmer and cook over a low heat for 15 minutes, stirring often, until it starts to thicken.

Step 4: Add 7 oz sweet potato and simmer 8 minutes, then 3 ½ oz long beans, 3 ½ oz sweetcorn and 3 ½ oz fiddlehead ferns or asparagus for 5 minutes more, until just tender. The porridge should be thick but pourable; add hot water if needed.

Step 5: Stir in 5 ½ oz water spinach or spinach, 1 handful kesum leaves (Vietnamese coriander) and 1 ½ tsp salt and cook 2 minutes. Serve in bowls topped with 4 tbsp fried peanuts, with 4 lime wedges and 2 tbsp fresh chilli sambal on the side.