1. Peel the shallots and garlic cloves and add them to a small food processor. In a small frying pan, toast the candlenuts until lightly golden and add them to the food processor. Then toast the coriander seeds until aromatic, use a spice grinder or pestle and mortar to crush them into a fine powder and add to the food processor as well. Then grind everything into a spice paste.
2. Peel the skin of the galangal with a vegetable peeler, then use a rolling pin or something heavy to bruise the galangal and lemongrass and add both to a casserole. Drain the liquid from tins of jackfruit and tip the flesh into the casserole along with the spice paste, Indonesian bay leaves, kaffir lime leaves, black tea bags, palm sugar and coconut milk. Fill the empty coconut tin with water and pour it into the casserole along with 2 tsp salt. Make sure that everything is covered with liquid, otherwise top it up with a bit more water. Bring it to a boil, then reduce to a simmer, cover with a lid and cook for an hour. Now remove the lid and continue cooking until the jackfruit has absorbed all of the liquid (1 - 2 hours), stirring every 30 minutes so that it doesn’t burn. Remove the galangal, lemongrass, bay leaves, lime leaves and tea bags and serve the stew on the banana leaves alongside some steamed rice and the Tahu Tempe Bacem and Sambal below.

Tahu Tempe Bacem (Braised Tofu & Tempeh)

1. Peel the shallots and garlic cloves and add them to a small food processor along with the galangal and 1 tsp salt. Toast the coriander seeds until fragrant, grind them into a fine powder and add to the food processor as well, then blend everything into a paste.
2. Cut the tofu into 8 pieces and the tempeh into 8 triangles. Transfer them to a casserole and add the spice paste, soy sauce, palm sugar, tamarind paste, coconut water and Indonesian bay leaves. Make sure the tofu and tempeh are covered with liquid, otherwise add a little water. Bring to a boil, then reduce the heat to a simmer, cover with a lid and cook for an hour. Now remove the lid and continue cooking until the tofu and tempeh have absorbed all of the liquid (1-2 hours).
3. Heat the vegetable oil to 170°C in a sauce pan and fry the tofu and tempeh pieces until golden brown, then transfer them to a rack lined with kitchen paper to remove any excess oil. Serve warm.

Sambal

1. Trim, half and de-seed the red chillis, then simply trim the Thai chillies. If you want it less spicy, you can remove the seeds of the Thai chillies as well. Cut the tomato in half and remove the stem. Peel the shallots and garlic. Trim the lemongrass, remove and discard the outer layer and finely slice the rest. Peel the galangal with a vegetable peeler, then add the chillis, tomato, shallots, garlic, lemongrass and galangal to a frying pan and toast for 5 minutes until the chillis have softened a little. Add everything to a food processor with 1 tsp salt and pusle into a coarse paste.
2. Heat the groundnut oil in a frying pan, add the chilli paste and cook it for 10 minutes until the raw flavours have cooked out. Add the palm sugar and lime juice and cook for another 5 minutes until the paste has thickened a little and turned a shade darker. Turn off that heat, transfer the paste to a jar and top it with groundnut oil to store covered with a lid in the fridge.