Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tempeh / tempe bacem. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
TEMPEH / TEMPE BACEM is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. TEMPEH / TEMPE BACEM is something which I’ve loved my entire 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. 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.
To get started 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 can achieve that.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Prepare 3 cup coconut water/ normal water
- Get 3 salam leaves/ bay leaf
- Get 1 tablespoon tamarind juice
- Prepare 500 gram Tempeh, cut out 12 triangular pieces
- Make ready Spices (ground)
- Prepare 3 large shallots
- Get 5 cloves garlic
- Prepare 4 tablespoons palm/ coconut sugar
- Make ready 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. 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. Almost every day I had these for dinner 🙂 They were quickly becoming my favorite snacks. Wanna know other variation of Tempeh?
So that’s going to wrap this up for this exceptional food tempeh / tempe bacem recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at 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!
