Heat the oil. Sauté ground spices, galangal, bay leaves, lemon grass and lime leaves until fragrant. Add tetelan meat, water, bamboo shoots and snap beans. Cook until the meat changes color (done).
Add melinjo leaves and bean sprouts and cook until wilted. Add sugar, salt and seasonings and mix well.
Add the coconut milk, basil and chives. Simmer briefly.
Remove and place in a bowl, vegetable ganemo ready to be served.