Main course

Smooth Korean sweet potato noodles soak up the savoury dressing beautifully. With sautéed shiitake and oyster mushrooms, spinach, carrot and onion, japchae becomes a colourful main course with both tender and chewy textures.

Sake no shioyaki is all about salmon, salt and direct heat. A short resting time draws moisture to the surface; once patted dry, the fish can grill beautifully without a sauce taking over the flavor. Serve with rice, fresh grated daikon and lemon.

This Korean hotpot brings shiitake, oyster mushrooms and enoki together with tofu and tender glass noodles in a light, spicy garlic broth. Set the pan on the table and let the ingredients gently cook there.

Golden panko makes the cauliflower crisp on the outside and tender inside. It’s served with a fresh sauce made with yogurt, parsley, lemon and capers; rice turns it into a complete meal.

Golden-brown fried potatoes get a spicy, fresh coating of green sambal with lime and belacan. Serve them with rice and crisp cucumber for a hearty meal where the potatoes stay centre stage.

A pan full of tender butter beans and plenty of spinach, with garlic-chili oil and lemon for a little heat and freshness. Crispy breadcrumbs give every bite a hearty contrast.

This Malay- and Peranakan-inspired chicken stew gets its rich flavour from a rempah slowly fried with chilli, shallot, ginger, turmeric and lemongrass. Coconut milk makes the sauce creamy, while tamarind keeps it lightly sour.

Thin strips of tempeh are fried until golden brown, then briefly simmered in a sauce of kecap manis, chili, and tamarind. Serve with rice and refreshing cucumber: the sweet, savory, and sour flavors stay nicely balanced.

Deeply roasted broccoli, a creamy pepper and almond sauce, and crispy chickpeas come together in a hearty vegetable meal. Lemon keeps the romesco fresh; serve with bread or grains if you’d like something more filling.

The cauliflower florets develop browned edges in the wok, then cook until just tender in a savory sauce of tauco, garlic, chili and juicy tomato. Served with rice, this is a boldly Indonesian main course that still feels light.

Chunks of pumpkin simmer in a fragrant sauce of coconut milk, broth, ginger, turmeric and chili. The shrimp go in right at the end so they stay tender. Serve with rice and a generous squeeze of lime.

Golden-brown fried tempeh soaks up a thick, glossy sauce of kecap manis, ginger, garlic and chili. Tamarind adds just enough acidity to balance the sweet-and-savory flavors; rice and fresh cucumber make it a complete meal.

Golden-brown fried tofu, soft lontong and potatoes are topped with a thick, savory peanut sauce made with petis. Bean sprouts, crispy shallots and celery leaves add freshness and crunch.

Thinly sliced beef, green broccoli and a lightly thickened sauce of oyster sauce, soy sauce, garlic and ginger: this Indonesian-Chinese stir-fry is on the table in no time with warm rice.

Firm cauliflower florets, quickly stir-fried with garlic and ginger, take on a savory sheen from oyster sauce and broth. Served with rice, this Indonesian-Chinese stir-fry makes a complete main course.

Potatoes take center stage in this fragrant kari kentang: they simmer in coconut milk with curry leaves, ginger and spices until the thick sauce clings to them. A squeeze of lime keeps everything fresh. Serve with rice or roti.

Golden-brown tempeh gets a brief simmer in coconut milk with tamarind, shallot and lemongrass. The sauce is creamy, savoury and slightly tart; white rice makes it a complete main course.

Firm tofu simmers in a creamy coconut sauce with fresh turmeric, bird’s-eye chilies and lime leaves. Rice and cool cucumber make a refreshing contrast.

Thick slices of broccoli develop dark, roasted edges in the skillet while staying juicy inside. With creamy white beans, lemon, parsley and crunchy breadcrumbs, they make a hearty meal with fresh, spicy notes.

In this sayur lodeh, cauliflower takes center stage: generous florets gently simmer in a light coconut broth with tofu, galangal and salam leaves. Serve with rice to soak up the fragrant broth.

This hearty omelet gets its flavor from coconut, spring onion, chili, turmeric and coriander. Cook it slowly in a small frying pan, turn it out with the help of a plate, and serve it in wedges with rice and fresh cucumber.

Firm tofu, tender spinach and the salty depth of tauco come together in a quick stir-fry to serve with rice. The spinach goes into the pan right at the end, so it wilts while keeping its fresh green colour.

This East Javanese meal soup brings together tender beef and lontong with fried tofu and crunchy bean sprouts. Petis udang gives the broth a deep, sweet-and-salty flavor; serve sambal on the side.

Large chunks of potato simmer in kecap manis with garlic, shallot, nutmeg and cloves until tender and the sauce is dark and glossy. Serve this Indonesian semur with rice and fresh cucumber.