Lontong sayur

Step 1: Rinse 9 oz jasmine or other long-grain rice until the water runs clear. Spoon it into two heatproof boil-in-bags or into foil parcels lined with banana leaf, filling each only a third full, then seal tightly; the rice needs room to swell into a solid cake.

Step 2: Bring 12 ½ cups water to the boil in a large pan, add the parcels, cover and simmer over a medium-low heat for 90 minutes, topping up with boiling water so they stay submerged. They are ready when they feel firm and heavy all through when squeezed with tongs.

Step 3: Lift out the parcels and leave them to cool completely, ideally chilled overnight. Unwrap and cut into 2 cm slices with a wet knife.

Step 4: Blend 6 shallots, 4 cloves garlic, 3 candlenuts, 2 large red chillies, 1 ⅛ in fresh turmeric and ¾ in ginger with a splash of water to a smooth paste.

Step 5: Heat 3 tbsp vegetable oil in a deep pan over a medium heat. Fry the paste with 1 ⅛ in galangal, 2 stalks lemongrass, 3 salam leaves (Indonesian bay) and 3 makrut lime leaves, stirring, for 6–8 minutes, until it darkens a shade, smells sweet rather than raw and the oil seeps out at the edges. Common mistake: rushing this step; a pale, raw paste makes the broth taste sharp and soapy.

Step 6: Add 7 oz firm tofu and 5 ½ oz tempeh and turn them in the paste for 2 minutes. Pour in 3 cups water, add 2 chayote (labu siam) and 5 ½ oz long beans and simmer for 8 minutes, until the chayote is just tender.

Step 7: Stir in 1 ¾ cups coconut milk, 1 tbsp palm sugar and 1 ½ tsp salt. Bring back to a bare simmer over a low heat, stirring often so the coconut milk doesn't split, and cook for 5 minutes. Taste; the broth should be savoury, mildly sweet and thin enough to ladle.

Step 8: Put lontong slices in bowls and ladle over the vegetables and broth. Finish with 4 tbsp fried shallots and a spoon of 4 tsp sambal oelek.