Steps: 

• To make the Nasi Kuning, first, make sure to rinse the rice beforehand. Now, pan-fry whole galangals, garlic, shallots, lemongrass, kaffir lime leaves, and grate some turmeric. 
  
• After the spices are slightly charred, add coconut milk and water. Add salt and pepper to taste
• Then, strain the spices and herbs out. Use the liquid to steam the rice on the rice cooker.
• Next, let’s make the Ayam Kuning. First, blend all the spices into a paste (except bay leaves and lemongrass).
• Heat some oil on a saucepan, sauté the seasoning paste until fragrant, along with whole bay leaves and lemongrass. Then add in coconut water then bring to a boil.
• Add in vegan chicken cutlets and simmer for up to 15 minutes.
• After cooked, take the ‘chickens’ out and strain from the liquid. Reserve the liquid for further use.
• Heat oil for deep frying. Deep-fry the chickens until golden brown.
• Secondly, let’s make vegan Perkedel by boiling peeled potatoes until tender to mash.
• Mash the potatoes along with chopped celery leaves, nutmeg powder, salt, and pepper. 
• Mould the mashed potato into thick flat circles.
• Mix in cassava flour and the reserved liquid until it forms runny egg consistency.
• Dip in the moulded mashed potatoes into the ‘egg’, then deep-fry the Perkedel until golden.
• Lastly, let’s make the Tempeh Orek.
• Cut 1 tempeh block into thin slices (Batonnet cuts). Deep fry these tempeh on medium heat until crispy.
• Then, Sauté minced garlic and shallots on a wok. Add in kaffir lime leaves, lemongrass, and sliced chilies. Continue stirring until fragrant (don’t let the garlic burnt). 
• Add in crispy tempeh, and continue stir-frying.
• Dilute palm sugar and tamarind using the reserved liquid, pour into the stir fry.
• Cook until all the liquids evaporate and crispy caramelized tempeh remains.
• All your rice and condiments are done, now serve and assemble these on any Indonesian celebration day along with your favorite sambal!