Chop the string beans into 3 cm pieces, the bamboo shoots into matchsticks, the baby corn into 2 cm pieces, dice the tempeh into 2 cm cubes, and the petai beans quartered lengthwise. Set aside.

Make a spice paste from the onion, garlic, sambal oelek, trassi, coriander, candle nuts and salt.

Heat a thin layer of oil in a saucepan and stir fry the spice paste along with the bay leaves and galangal until fragrant and it begins to colour and thicken.

Stir in the string beans and 1 liter warm tap water. Crumble the stock cubes into the pot and bring the mixture to a simmer.

Add the sugar, bamboo shoots, tempeh and baby corn and continue to simmer for a few minutes.

Stir in the creamed coconut and petai bean pieces if your using them, and allow the mixture to continue to simmer until the liquid has thickened and the string beans are al dente. Take the pan from the stove and allow the vegetables to continue cooking in the residual heat.