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Soft, slightly sweet pumpkin gets a kick from chili and a savory, salty flavor from fried ikan bilis. A squeeze of lime brightens this simple side dish; serve it with rice.

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.

Karipap are small, golden-brown pastries with a thin, crisp crust and a soft filling of potato, onion and spices. Curry leaves add a fragrant note to the filling; a fresh chili sauce provides a tangy, spicy counterpoint.

Airy dark chocolate mousse gets a fresh counterpoint from sour cherry compote and a handful of toasted buckwheat. You can make most of the three components ahead; add the crunchy element just before serving.

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 Madurese chicken satay gets smoky edges from the grill and is served with thick peanut sauce, sweet kecap manis and soft lontong. A fresh, quick cucumber pickle balances the rich flavors.

Silky panna cotta with the grassy, floral aroma of pandan gets a fresh counterpoint from ripe mango and lime. Toasted rice adds a dry, nutty crunch to every spoonful.

These tempeh skewers develop a dark, sticky coating of tamarind, garlic and chili on the grill. Cool cucumber ribbons and lime add crunch and a sharp contrast. Serve them as a side dish alongside rice or grilled vegetables.

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.

Small broccoli florets roast quickly, developing deep-brown, crisp edges and a firm bite. A creamy dip made with peanut butter, lime, soy sauce and chili brings tang, saltiness and a pleasant warmth.

Thin, lacy roti jala for scooping up a spoonful of fragrant curry sauce, with tender grilled eggplant as a savory filling. A contemporary, vegetable-rich lunch inspired by the Malaysian pancake.

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.

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.

This kerabu combines tender spinach with nutty toasted coconut and a punchy dressing of lime, shallot and belacan. Serve the salad at room temperature as a small starter.

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 tempeh, roughly pounded sambal and cool cucumber: this East Javanese-inspired starter brings heat, freshness and crunch together in every bite.

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.

Roasted broccoli and warm pearl barley make a hearty lunch salad, with a cool lemon-yogurt dressing and crunchy sunflower seeds. Roasting the stem along with the florets gives the broccoli a variety of textures and helps reduce waste.

Small cauliflower florets are coated in a thin, spiced batter and pan-fried until golden brown. A fresh sauce of yogurt, lime, mint, and green chili brings creaminess, acidity, and a little heat.

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.

Small potatoes are boiled until tender, then gently smashed and baked until golden brown. A bright dressing with capers and lemon seeps into the warm potatoes; radishes and dill add a crisp, green contrast.

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.