Boil eggs to fully boil, peel, set to side. Cube chicken and tempeh, separately, set to side. Slice long beans, soak in water.

Pour water into pot, add cubed chicken, bring to boil. Scoop out the scum.

While boiling chicken, process onion, garlic, water, and candlenut in food processor.

Once scum gone, add in cubed tempeh and soaked long beans. Add in salam leaves.

Meanwhile, saute onion paste, cayenne, galangal, turmeric powder, in peanut oil until fragrant, then pour mixture into the pot.

Add in boiled eggs and stir in coconut cream. Season with chicken bouillon powder. Continue cooking until long beans tender.

Serve as is or with warm rice.