Cut the nangka into pieces of 2 cm. Cut the meat into pieces and the lomboks into thin rings. Pound or grind the ingredients for the bumbu into a paste.
Heat in a pan the water and add the meat and cook it nearly done. Then add the nangka and cook it semi-cooked.
Then add the lomboks, the salam, the laos and the bumbu and cook for 5 minutes.
Then add the coconut milk, the salt, the palmsugar and the pepper and cook over the low heat until it done. Serve.