Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tempeh / tempe bacem. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
(Tempeh bacem) Tempe bacem is a traditional Indonesian tempeh-based dish that's usually associated with Central Java. The tempeh is marinated in coconut milk, galangal, and bay leaves, then boiled with a spice paste consisting of garlic, onions, coriander, palm sugar, and tamarind. Tempe bacem is a popular Central Javanese dish, eaten either as a snack or with steamed rice. The main ingredient here is tempe (sometimes spelled tempeh), or fermented soybean cakes, a protein-rich soy product that is indigenous to Indonesia.
TEMPEH / TEMPE BACEM is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. TEMPEH / TEMPE BACEM is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Make ready 3 cup coconut water/ normal water
- Prepare 3 salam leaves/ bay leaf
- Make ready 1 tablespoon tamarind juice
- Prepare 500 gram Tempeh, cut out 12 triangular pieces
- Prepare Spices (ground)
- Get 3 large shallots
- Make ready 5 cloves garlic
- Take 4 tablespoons palm/ coconut sugar
- Take 1 tablespoon coriander powder
- Take 1 teaspoon salt
Bacem is tofu and tempeh simmered in coconut water, palm sugar, and spices. These are then deep-fried/pan-fried into one of the most flavor-packed tofu and tempeh dishes ever created. With my recipe, you will be able to recreate this beloved Indonesian dish in your own kitchen. Transfer tempe and the paste into a wok or a deep and large saucepan.
Instructions to make TEMPEH / TEMPE BACEM:
- Place coconut water/ normal watee, salam leaves, tamarind juice, and the spice paste in a pot and bring to a boil.
- Reduce the heat to medium-low, add tempeh, cover with a lid, and simmer until all the liquid is gone and the spices are fully absorbed by the tofu and tempeh.
- Heat enough oil for deep frying, fry the tempeh until golden brown.
- Serve while warm with rice or any side dish you like.
With my recipe, you will be able to recreate this beloved Indonesian dish in your own kitchen. Transfer tempe and the paste into a wok or a deep and large saucepan. TEMPEH / TEMPE BACEM Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, tempeh / tempe bacem. It is one of my favorites.
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