Sayur Lodeh

Cut the cabbage into large chunks, the eggplant into cubes, the green beans into 4–5 cm pieces, and the tofu and tempeh into cubes. Lightly crush the galangal, and bruise the lemongrass stalk with the flat side of a knife.

Grind the shallots, garlic, red chili peppers, coriander seeds and black pepper into a spice paste.

Heat oil in a pot over medium heat. Add the paste, galangal, lemongrass and salam leaves; sauté for 3–4 minutes until very fragrant.

Pour in water, bring to a boil, and add the green beans and eggplant. Simmer over low heat for 8 minutes.

Add the cabbage, tofu and tempeh. Cook for another 8–10 minutes, until the vegetables are tender but not overcooked.

Pour in the coconut milk, add salt and palm sugar. Simmer over low heat for 5 minutes, without letting it boil hard, so the coconut milk doesn't split.

Remove the galangal, lemongrass and salam leaves, taste and adjust the salt if needed. Serve the sayur lodeh hot, on its own or with steamed rice.