Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tempeh / tempe bacem. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. TEMPEH / TEMPE BACEM is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Prepare 3 cup coconut water/ normal water
- Get 3 salam leaves/ bay leaf
- Take 1 tablespoon tamarind juice
- Make ready 500 gram Tempeh, cut out 12 triangular pieces
- Take Spices (ground)
- Make ready 3 large shallots
- Take 5 cloves garlic
- Prepare 4 tablespoons palm/ coconut sugar
- Make ready 1 tablespoon coriander powder
- Make ready 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 bongkrèk is a variety of tempeh from Central Java, notably Banyumas, it is prepared with coconut dregs. Tempeh bacon is a vegan substitute for animal bacon. It's made with tempeh, which is a wonderful source of protein, and it's also low in fat and cholesterol-free.
So that is going to wrap this up with this exceptional food tempeh / tempe bacem recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
