Lontong Sayur Lodeh with Serunding

1. In a hand blender, blend turmeric, garlic, red onions, ginger, coriander seeds, and water, into a paste.

2. Melt the palm sugar with water in a pot.

3. In a lightly heated non-stick pan, add oil, fry the blended paste and bay leaves for about 10 minutes or until fragrant.

4. Add the melted palm sugar and grated fresh coconut. Season with salt and pepper to taste, and stir until well cooked and dry.

5. Prepare the cabbage, long beans, chilli, carrots and turnips. And cut a roll of lontong into quarters.

6. In a clean hand blender beaker, blend ginger, garlic, red onions, turmeric, candlenut, and the deseeded chilli, until a paste is formed.

7. Heat oil in a small pot over medium heat, and fry galangal, lemongrass and dried shrimp. Once they are fragrant, add the blended paste and fry for about 10 to 15 minutes until it turns dry.

8. Add water, trimmed long beans, carrot strips, cabbage and firm bean curd.

9. Cook for about 10 minutes, then add in the turnip strips.

10. Bring to a boil and add in coconut milk, stirring constantly. Season with salt and pepper to taste, and add in the quartered lontong.

11. Reduce heat once the vegetables are well cooked.

12. Serve lontong hot with serunding on the side.

Tips: You can substitute with any vegetables you prefer. Take note of the vegetables' cooking times. Add harder vegetables first and the more delicate vegetables in the second simmering.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.