Cut the fruit in half lengthwise twice, remove the 'midrib' and the skins. The pulp consisting of seeds and fiber is used in the dish. You can crumble this by hand or cut it into pieces (approximately 2 by 2 cm). Note that there is tar (white and sticky) on the fruit. To prevent it from sticking, you can rub your hands, the knife, and the cutting board well with some cooking oil beforehand.

Heat a pan (preferably with a thick bottom). Add cooking oil. Then add onions, garlic, galangal, salam, and kaffir lime and fry for 3 minutes.

Add the tempeh to the pan, toss from time to time until it is slightly yellowish-brown.

Add the herbs (kunir, black pepper, and salt) as well as the chestnut. Turn it all over. Pour some water into the pot approximately one centimeter below the contents of the pot. Cover the pot and simmer for 20 minutes on medium heat. Check every now and then and shake if necessary.

Check whether the fibers and seeds have softened. Add the black-eyed peas and coconut milk and toss. Let it simmer for another 10 minutes without a lid on the pot so that it can evaporate a bit. Check the taste and finish if necessary.