Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, tempeh / tempe bacem. One of my favorites. For mine, I will make it a bit tasty. 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 well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. TEMPEH / TEMPE BACEM is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Make ready 3 cup coconut water/ normal water
- Take 3 salam leaves/ bay leaf
- Get 1 tablespoon tamarind juice
- Prepare 500 gram Tempeh, cut out 12 triangular pieces
- Prepare Spices (ground)
- Prepare 3 large shallots
- Get 5 cloves garlic
- Prepare 4 tablespoons palm/ coconut sugar
- Get 1 tablespoon coriander powder
- Get 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.
Steps 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’s going to wrap it up with this special food tempeh / tempe bacem recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
