Ingredients for Seasoning: 5 cloves of shallots 3 cloves of garlic 3 candlenuts, roasted 1 teaspoon coriander 1/2 teaspoon turmeric powder 1/2 teaspoon cumin powder 1/4 teaspoon pepper powder Salt to taste Sugar to taste Ingredients for Additional Seasoning: 200 ml thick coconut milk 1 tablespoon cooking oil 1 bay leaf 1 kaffir lime leaf 1 stalk lemongrass, crushed 2 cm galangal, crushed Sufficient amount of water

How to Make: Heat frying oil, sauté the ground spices until fragrant and cooked. Pour in thick coconut milk, stir well and cook until boiling. Add bay leaves, kaffir lime leaves, lemongrass, and galangal. Stir well. Add young jackfruit, chayote squash, long beans, sweet corn, and green beans. Stir well. Pour in enough water to cover the vegetables. Season with salt and sugar to taste. Cook the vegetables until tender and the spices are absorbed. Adjust the taste and add water if necessary. Serve the warm lodeh with white rice or ketupat.

How to Make: Boil water in a pot. Sauté sliced shallots and chopped garlic until fragrant. Add carrots and sweet corn, mix well. Pour chicken broth or water into the sautéed mixture, mix well. Add spinach, mix well. Season with salt and pepper to taste. Cook the clear vegetable soup until the spinach wilts and the carrots are cooked. Adjust the taste and remove from heat. Serve the warm clear spinach soup with white rice.