Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tempeh / tempe bacem. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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 meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. TEMPEH / TEMPE BACEM is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Prepare 3 cup coconut water/ normal water
- Prepare 3 salam leaves/ bay leaf
- Get 1 tablespoon tamarind juice
- Take 500 gram Tempeh, cut out 12 triangular pieces
- Prepare Spices (ground)
- Take 3 large shallots
- Take 5 cloves garlic
- Get 4 tablespoons palm/ coconut sugar
- Get 1 tablespoon coriander powder
- Make ready 1 teaspoon salt
The tempeh is first braised in a mixture of coconut water, palm sugar, and spices including coriander seeds, shallots, galangal, and bay leaves, and then briefly deep-fried. Tahu Tempeh Bacem What is bacem? Bacem or baceman is a type of food preparation/cooking technique by slowly simmering food (especially tofu and tempeh) in salt, sugar, spices, and herbs in a covered pot until the simmering liquid is reduced and the seasonings are fully absorbed. This cooking technique originates in Central Java, and nowadays very common throughout the entire island of Java.
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.
Bacem or baceman is a type of food preparation/cooking technique by slowly simmering food (especially tofu and tempeh) in salt, sugar, spices, and herbs in a covered pot until the simmering liquid is reduced and the seasonings are fully absorbed. This cooking technique originates in Central Java, and nowadays very common throughout the entire island of Java. Tempe Bacem Tempeh , or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Tahu dan Tempe Bacem (Braised Spiced Tofu and Tempeh)-Tofu and Tempeh are braised in aromatic spices and herbs and then pan-fried for a healthier version.
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