Tempe Bacem: Low-Calorie Rice Cooker Recipe for Students (No Oil)
Ingredients Table:
| Ingredient | Quantity |
|---|---|
| Tempe (long block) | 1 piece |
| Shallots | 7 cloves |
| Garlic | 4 cloves |
| Coriander | 1.5 tsp |
| Kecap Bango (sweet soy sauce) | To taste |
| Brown sugar (thinly sliced) | 2 to 2.5 pieces |
| Tamarind | 1 small sachet |
| Salt | To taste |
| Mushroom broth (Totole) | To taste |
| Water | 300-600 ml (depending on preference) |
| Hard-boiled egg (optional) | For variation |
Instructions Table:
| Step | Instructions |
|---|---|
| 1 | Slice the tempe into 1.5 cm pieces, making shallow cuts to help the marinade absorb. |
| 2 | Grind the shallots, garlic, and coriander into a fine paste. |
| 3 | In the rice cooker (without oil), sauté the ground spice mixture until fragrant. |
| 4 | Add enough water; for a soupy bacem, use 500-600 ml; for a drier version, 300 ml is sufficient. |
| 5 | Stir in the brown sugar, salt, kecap, and mushroom broth, adjusting to taste. |
| 6 | Once the mixture comes to a boil, add the tempe pieces and cook until tender. |
| 7 | Allow the tempe to marinate for two days for deeper flavor; it will taste even better as the spices infuse. |
| 8 | If not on a diet, feel free to fry the tempe for extra texture. |
This Tempe Bacem recipe is not only low in calories but also rich in flavor, perfect for students looking to enjoy a nutritious meal without the fuss. Enjoy this delightful dish, which gets better with time as the spices meld beautifully!
