Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tempeh / tempe bacem. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
TEMPEH / TEMPE BACEM is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. TEMPEH / TEMPE BACEM is something which I have loved my whole life. They are nice and they look fantastic.
(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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Prepare 3 cup coconut water/ normal water
- Make ready 3 salam leaves/ bay leaf
- Make ready 1 tablespoon tamarind juice
- Get 500 gram Tempeh, cut out 12 triangular pieces
- Make ready Spices (ground)
- Get 3 large shallots
- Make ready 5 cloves garlic
- Take 4 tablespoons palm/ coconut sugar
- Make ready 1 tablespoon coriander powder
- Make ready 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:
- 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 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. The secret to giving it an amazing flavor is the liquid smoke or smoke powder used in the marinade, although this ingredient is optional.
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