Lontong Cap Go Meh

Step 1: Fill the 3 boil-in-bag cooking bags or banana leaf rolls one-third full with the 10 ½ oz jasmine or other long-grain rice, seal them and lay them in a large pan of boiling water, fully covered. Boil gently over a medium-low heat for 90 minutes, topping up with boiling water so they stay covered, until the rice has swollen into firm, solid logs.

Step 2: Meanwhile, put the 6 eggs in cold water, bring to the boil and simmer 9 minutes. Cool in cold water and peel.

Step 3: Blend 6 shallots, 4 garlic cloves, 4 candlenuts, 1 tsp coriander seeds, ⅓ oz fresh turmeric and ⅓ oz fresh ginger to a smooth paste.

Step 4: Heat 2 tbsp of the 2 tbsp vegetable oil in a large pot over a medium heat and fry the paste with ⅔ oz galangal, 2 lemongrass stalks and half the 2 salam leaves (Indonesian bay) for 6–8 minutes, until golden and fragrant.

Step 5: Add the 1 ¾ lb bone-in chicken thighs and turn for 3 minutes to coat, then pour in 1 ¼ cups water, 1 ¾ cups coconut milk, 1 ½ tsp salt and 2 tsp sugar. Bring to a gentle simmer, stirring so the coconut milk doesn't split.

Step 6: Simmer uncovered over a low heat for 35 minutes, stirring now and then, until the sauce is creamy and pale gold and the chicken reaches 165°F next to the bone. Common mistake: boiling coconut milk hard; it curdles and turns oily.

Step 7: Slip the peeled eggs into the opor for the last 15 minutes so they turn yellow on the outside.

Step 8: For the lodeh, fry 4 shallots, 3 garlic cloves and 1 red chilli in the rest of the 2 tbsp vegetable oil in a pan over a medium heat for 4 minutes until soft, adding the remaining 2 salam leaves (Indonesian bay).

Step 9: Add 1 ¼ cups water, 1 ¾ cups coconut milk and 1 tsp salt and bring to a simmer. Add 1 carrot and 1 chayote, simmer 6 minutes, then add 3 ½ oz long beans and simmer 5 minutes more, until the vegetables are just tender.

Step 10: For the sambal goreng, blend 6 large red chillies, 4 shallots and 1 garlic clove to a coarse paste.

Step 11: Heat the 2 cups vegetable oil in a wok to 350°F and fry the 14 oz waxy potatoes in two batches for 6–8 minutes until golden and crisp outside and soft inside. Drain on kitchen paper.

Step 12: Pour off all but 2 tbsp of oil, fry the chilli paste over a medium heat for 5 minutes until it darkens, then stir in 1 tsp tamarind paste, 2 tbsp palm sugar, ½ tsp salt and 2 tbsp water and cook to a sticky glaze. Toss in the potatoes.

Step 13: Cool the lontong, unwrap and cut into thick slices. Put slices in each bowl with a piece of chicken and an egg, ladle over the opor and the lodeh, and top with the sambal goreng potatoes, 4 tbsp crispy fried shallots and 1 handful prawn crackers (krupuk). Keep leftovers separately in the fridge for 2 days and reheat until piping hot.