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These Indonesian spinach fritters have a thin, spiced batter, crispy edges and a soft green center. Serve them hot with sambal kecap: sweet kecap with chili and lime.

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.

These Malaysian pumpkin fritters have golden, crispy edges and a soft, lightly sweet inside. Serve them warm for lunch, with a simple, fresh chili sauce for dipping.

In this cap cai, cauliflower takes center stage: quickly stir-fried with carrot, cabbage, garlic and ginger, then cooked until just tender in a light, savory sauce. A colorful side dish that goes well with rice or fried noodles.

Soft, golden-fried eggplant is topped with a spicy sambal berlada made with red chili, shallot and garlic. Warm rice makes it a satisfying lunch, while lime keeps the rich flavors fresh.

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.

Soft cubes of sweet potato and taro, tiny sago pearls and fragrant coconut milk make bubur cha cha a dessert with plenty of texture. Serve the soup warm or well chilled.

This Malaysian spinach stir-fry is cooked quickly over high heat with garlic and sambal belacan. The leaves wilt but keep their color; lime juice brightens the salty, spicy flavor.

This Malaysian steamed layer cake alternates green pandan cake with white coconut layers. Rice flour gives it structure, while tapioca flour creates its signature soft, elastic bite. Cut the cooled cake into small squares and eat them by hand.

Soft, warm plums with a hint of cardamom are balanced by cool cream and crunchy buckwheat. A simple dessert with contrast in every bite.

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.

Thin slices of golden-fried tempeh are served with a smooth, lightly tangy cream of peanut, tamarind and lime. Cucumber ribbons and cilantro keep it fresh; crisp-fried shallot adds extra crunch to every bite.

Golden-browned tofu with lemongrass and garlic is joined in a crusty baguette by fresh cucumber, tangy carrot and cilantro. A modern Vietnamese-inspired lunch, with soft tofu and a satisfyingly fresh, crisp bite.

In this Indonesian sayur lodeh, pumpkin takes center stage: large pieces simmer in a fragrant sauce of coconut milk, garlic, shallot, galangal and mild chili. Serve as a vegetable side dish with rice.

Thin pandan crêpes filled with soft coconut and gula melaka: kuih ketayap is a Malaysian kuih with a fragrant, lightly caramel-like filling. With a thin layer of batter and a supple crêpe, you can roll them up neatly without tearing.

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.

Stir-frying cauliflower florets with garlic, shallot and chili gives them golden-brown edges and a glossy, sweet-and-savory coating of kecap manis. A splash of water helps them finish cooking while keeping their bite.

Pecel terong is all about two distinct textures: eggplant with soft, almost creamy flesh and a spicy peanut sauce with a tangy note of tamarind. Charring the skin all around gives the vegetable extra depth.

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 Indonesian vegetable dish, fresh spinach wilts briefly in a gentle coconut broth with shallot, garlic and the fresh, aromatic flavor of kencur. Serve it as a side dish with rice and something spicy.

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.