Step 1

Heat oil in a soup pot/wok over a medium-high heat. Fry the spice paste until fragrant. This should take about 5 minutes.

Step 2

Add daun salam (if using) and thinly sliced chilies (if not included in the spice paste). Stir for another minute.

Step 3

Add coconut milk, water/chicken stock, season with salt and palm sugar. Bring to a boil.

Step 4

Add long/snake beans, eggplants, soybean tempeh, and tomato. Once it boils again, reduce heat to a simmer and cook until the vegetables are fully cooked and tender. Adjust the amount of salt/palm sugar as needed.

Step 5

Turn off the heat, transfer to a serving bowl, and serve immediately with steamed white rice.