Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, tempeh / tempe bacem. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
TEMPEH / TEMPE BACEM is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. TEMPEH / TEMPE BACEM is something that I’ve loved my whole life.
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. Tempeh bacem is a traditional Javanese dish originating in Central Java. Bacem is a Javanese cooking method of braising in spices and palm sugar.
To begin with this recipe, we have to first prepare a few ingredients. You can have tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Make ready 3 cup coconut water/ normal water
- Get 3 salam leaves/ bay leaf
- Prepare 1 tablespoon tamarind juice
- Take 500 gram Tempeh, cut out 12 triangular pieces
- Make ready Spices (ground)
- Get 3 large shallots
- Prepare 5 cloves garlic
- Get 4 tablespoons palm/ coconut sugar
- Get 1 tablespoon coriander powder
- Make ready 1 teaspoon salt
This technique involves boiling a main ingredient - in. 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.
So that’s going to wrap it up with this special food tempeh / tempe bacem recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!
