Heat the oil, and saute ground spices until the color turns darker.
Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well.
Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly.
Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot.