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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.

Firm tofu gets a thin, golden-yellow turmeric coating and a crisp edge. It’s served with sambal kecap made with sweet soy sauce, chili, shallot and lime: sweet, spicy and refreshingly tart in every bite.

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.

These Malaysian glutinous rice balls have a soft pandan exterior and a liquid gula melaka centre. Freshly grated coconut adds a mild, slightly savoury contrast.

Tender aubergine cooks in a creamy coconut sauce with turmeric, lemongrass and the direct heat of cili api. This Malaysian side dish is delicious with rice and something mild alongside.

Thin potato slices cooked in clarified butter until they form a golden-brown cake: that’s the beauty of Pommes Anna. Chive oil and tangy mustard seeds give this classic French potato dish a herby, slightly sour finish.

A soft-boiled egg with a thin, golden panko crust on cool yogurt with lemon, dill and mint. The runny yolk almost makes the sauce by itself; a few drops of chili oil add a mild, warming contrast.

In bayam masak lemak, spinach wilts in a gentle, creamy coconut sauce with turmeric, chili and lemongrass. A mild, fragrant side dish that goes well with rice and a spicier main course.

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.

Tender pumpkin, warming ginger and mild chili form the base of this spiced soup. Coconut milk makes it creamy, while a squeeze of lime keeps the flavor fresh.

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.

Charred eggplant turns soft and smoky in the oven; air asam counters it with tamarind, lime, chili and crisp shallot. A colorful Malaysian starter with few ingredients and plenty of contrast.

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.

Quail eggs are gently simmered in kecap manis, palm sugar and aromatic spices, then briefly caramelized. Serve them on small skewers as a sweet-and-savory appetizer.

For sate lilit, seasoned chicken is shaped around lemongrass stalks instead of being threaded onto skewers in cubes. Grated coconut keeps the mixture juicy; on the grill, the outside develops a lightly toasted edge.

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.

This Malaysian steamed kuih has a fragrant green pandan layer and a soft white coconut milk layer. A touch of sweetness and a pinch of salt keep the flavors bright; once completely cool, cut the cake into neat squares.

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.