Cut up tempeh, tofu, and chokos, put aside.

Grind red onion, garlics, and long red chilies, put aside.

Pre-heat cooking oil in a pot, cook ground ingredients until a little bit dry, add salt, sugar, pepper,galangal, jalapenos, and bayleaf, add water, mix well.

Add chokos, tempeh, and tofu, wait until they are cooked properly.

Add coconut milk, stir it until the soup boils properly.

Serve it with steam rice, perfect to consume on cold days.