Steps: 

• Since we’re going to use most of the ingredients raw, make sure every vegetables are washed properly.
  
• First, steam the brown rice using rice cooker. And boil the kacang tolo (or any other local beans) until tender.
• In a baking tray, mix together diced tempeh and the boiled beans with the spices (white pepper, coriander seed, cumin, turmeric, garlic, chili flakes, and salt). And drizzle some extra virgin coconut oil.
• Add in kenari nuts to the tray and bake these proteins until cooked.
• In a salad bowl, mix together thai basil and spinach. Mix together with coconut oil and salt (you can add lemon juice or vinegar). Set aside for assembly.
• Now, let’s make sambal dabu dabu by mixing together red tomatoes, green tomatoes, red pepper, bird’s eye chilies, and bunch of shallots.
• Pour in coconut oil and lime juice and mix thoroughly.
• Assemble on a large bowl, brown rice, top it off with the salad and the proteins. Arrange as you like, don’t forget the sambal dabu dabu for the spiciness.
• Serve with avocado and sliced onion. Enjoy!