TEMPEH / TEMPE BACEM
TEMPEH / TEMPE BACEM

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, tempeh / tempe bacem. One of my favorites. For mine, I will make it a bit unique. 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 current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. TEMPEH / TEMPE BACEM is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make TEMPEH / TEMPE BACEM:
  1. Prepare 3 cup coconut water/ normal water
  2. Prepare 3 salam leaves/ bay leaf
  3. Take 1 tablespoon tamarind juice
  4. Prepare 500 gram Tempeh, cut out 12 triangular pieces
  5. Take Spices (ground)
  6. Take 3 large shallots
  7. Take 5 cloves garlic
  8. Prepare 4 tablespoons palm/ coconut sugar
  9. Prepare 1 tablespoon coriander powder
  10. 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:
  1. Place coconut water/ normal watee, salam leaves, tamarind juice, and the spice paste in a pot and bring to a boil.
  2. 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.
  3. Heat enough oil for deep frying, fry the tempeh until golden brown.
  4. 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. It's simple and famous recipe from Indonesia. Mixed with the sweet taste of coconut is made t. Wanna know other variation of Tempeh?

So that is going to wrap it up for this special food tempeh / tempe bacem recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!