Step 1: In a pot, combine water, 1 tablespoon sugar and bamboo shoots, cook until boiling, and drain. Deep fry or bake tempe and tofu until done.
Step 2: Combine shrimp stock and 1 package of coconut cream powder; stir occasionally. Bring to a boil and set aside.
Step 3: Cooking : Stir fry spices paste/ground ingredients in a large saucepan over medium heat for 1-2 minutes, add salam leaves, galangals, and lemongrasses, cook for another 1 minutes until fragrant.
Step 4: Add stink beans, bamboo shoot, tempe, tofu and another package of coconut cream powder, stir until mixed.
Step 5: Add shrimp stock and shrimp, stir and boil for another 5-10 minutes or until the shrimps are done.
Step 6: Serve with lontong, sambal and kerupuks (any kind of kerupuks, either tapioca or shrimp ones).