To begin, soak tamarind pulp in 300ml of warm water for 10 minutes. Squeeze well to extract the juice, then strain and set aside. This ensures a smooth, clear soup base. Proceed to preparing the spice paste.

In a mortar and pestle or food processor, grind shallots, garlic, candlenuts, galangal, and salt into a smooth paste. Adding a splash of water will ease blending. Move to boiling the water.

Pour 1.5 litres of water into a large pot. Bring it to a gentle boil over medium heat. This prepares the broth for seasoning with spices.

Stir in the prepared spice paste and palm sugar. Allow it to simmer for 5 minutes to fully release the aromatics into the broth. Proceed to adding tamarind water.

Add the strained tamarind water into the pot. Stir well and bring back to a simmer. Adjust sourness according to taste preference before adding vegetables.

Add young jackfruit chunks and sweetcorn pieces first as they require longer cooking. Simmer for 10 minutes until starting to soften. Move to adding chayote.

Add chayote chunks and melinjo nuts if using. Continue simmering for another 10 minutes until all vegetables are tender. Transition to adding softer vegetables.

Stir in the long beans and melinjo leaves. Add whole chillies for aroma without excess heat. Cook for 3–5 minutes until the beans turn vibrant green. Proceed to final seasoning.

Taste the soup and adjust with extra salt, palm sugar, or tamarind water as desired. The broth should be tangy, savoury, and balanced. Prepare to serve.

Ladle the soup into bowls and serve hot with steamed rice and fried tempeh or salted fish on the side. Presentation tip: garnish with extra fresh red chillies for colour contrast.