Main course

Hard-boiled eggs develop a golden-brown edge and are coated in a spicy sambal made with red chili, tomato and lime leaves. Serve with white rice and cool cucumber for a simple meal with heat, tang and a soft texture.

Tender chicken gently simmered in creamy coconut milk with coriander, candlenuts, galangal and lemongrass. This Javanese opor ayam is fragrant and full of spice, but not hot; serve it with rice and, if you like, acar for a fresh contrast.

Golden-brown fried tofu gets a generous coating of spicy sambal made with red chili, shallot, garlic and tomato. Served with rice and cool cucumber, it makes a hearty main course with just enough freshness to balance the warm sauce.

In this Malaysian gulai, aubergine softens in a fragrant sauce of coconut milk, chilli, turmeric, ginger and lemongrass. Served with rice and fresh cucumber, it makes a complete meal in which the mild vegetable absorbs the spices beautifully.

Hard-boiled eggs are briefly fried until lightly blistered, then simmered in a glossy sauce of kicap manis, shallot, garlic and chili. Served with rice and crisp green beans, this savory, sweet-and-spicy dish makes a hearty main course for two.

Tender chicken absorbs the savory, subtly sweet flavor of dark and light soy sauce as it simmers. Shallot, garlic, ginger, and warming spices add depth to the glossy sauce, while cucumber and rice keep the plate fresh and balanced.

Firmly pan-fried tempeh gets a thin, sticky coating of ketjap and lime. Green sambal, fresh cucumber and rice keep the dish balanced with heat, tang and crunch.

Firm tofu simmers in kecap manis, palm sugar, galangal, coriander and tamarind until it’s sweet, savory and fragrant. A quick fry gives the pieces a glossy, caramelized edge; rice and crisp green beans make it a complete meal.

Deeply roasted broccoli, tender bulgur and crunchy chickpeas come together in a hearty meal. Lemon tahini and parsley add freshness and creaminess without masking the roasted flavor.

Beaten egg whites give this bake a light, soufflé-like texture, while gently softened leek and aged cheese bring a savoury centre. Serve it straight from the oven with a fresh green salad.

Ayam rica-rica pairs tender chicken with a bold spice paste of red chilies, shallots, garlic and ginger. Lime leaves and lemongrass add fragrance, while lime and basil give the spicy sauce a fresh finish. Serve with white rice.

Broccoli takes center stage alongside cauliflower, carrot and cabbage in this cap cai. The vegetables are quickly stir-fried in batches, then coated in a savory garlic sauce. Serve with rice so none of the sauce goes to waste.

In this gulai kentang, potatoes cook in a fragrant coconut sauce with ginger, turmeric, chili and lemongrass. Serve the curry with white rice; the potatoes soak up the spiced sauce and stay firm if you let them simmer gently.

In this Java-inspired botok, crumbled tempeh is mixed with coconut, chili and fragrant spices. The banana leaf keeps the filling tender as it steams; a quick turn on the grill adds extra aroma to the wrapping. Serve with rice and green beans.

Hearty rice cakes, tempeh and vegetables in a fragrant coconut broth with turmeric, ginger and lemongrass. Serve this Malaysian lontong with sambal, so everyone can choose how much heat they want.

Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.

Thin slices of tempeh are fried until golden brown, then coated at the last minute in a glossy, tangy-savoury glaze of tamarind, soy sauce and honey. Served with rice, cool cucumber ribbons, coriander and mint, this main course offers plenty of contrast without many complicated steps.

Golden-brown fried tofu in a thin, soft omelet, with peanut sauce, crunchy bean sprouts and fresh cucumber. Petis udang gives the sauce a savory depth; served with rice, this makes a complete meal.

Hearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.

Crispy, savory tofu and tender-sweet roasted carrots are brightened with coriander-parsley oil and cool lemon yogurt. A colorful main course with contrast in every bite.

Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.

Gently poached salmon with a velvety cream sauce in which fresh sorrel wilts in seconds. Boiled baby potatoes make it a complete French-inspired main course.

Golden-browned chicken thighs gently cook in a sauce of shallots, white wine, vinegar and tomato. A splash of cream makes it smooth and rich, while the vinegar adds a fresh, savory counterpoint.

This Neapolitan potato pie has a golden-brown crust of butter and breadcrumbs, with soft mashed potatoes, melted mozzarella and slices of ham underneath. Let the gattò rest for a little while after baking so it cuts neatly.