How to Make: Boil sweet corn, melinjo, and tempeh until boiling. Prepare the ground spices, mash them using a blender or mortar and pestle. Saute the ground spices with bay leaves and galangal. Add the sauteed ground spices to the boiling corn. Add carrots and chayote. Add long beans and eggplant, then season with sugar, salt, and broth powder. Cook until all vegetables are cooked. Pour coconut milk and let it boil, taste and adjust the seasoning. Add melinjo leaves and sliced chili, cook until the melinjo leaves wilt. Once cooked, remove from heat and serve.

How to make: Boil jackfruit with bay leaves until half cooked, drain. Prepare a pot and boil water. Add onions and lemongrass, let it simmer until fragrant. Add chayote and carrots, cook until half cooked. Add tempeh, eggplant, boiled jackfruit, and chili. Season with mushroom broth (or salt) and sugar. Pour in coconut milk as desired. Stir gently and cook over low heat, adjust the taste according to each person's preference. Once cooked, remove from heat and serve. Source: Diadona.