Bacem Tahu dan Tempe Recipe
Bacem Tahu dan Tempe is a traditional Indonesian dish that pairs the rich flavors of tofu and tempeh with a sweet, aromatic broth. The dish is not only flavorful but also versatile and can be served as a side dish or main meal. With a combination of spices, palm sugar, and savory ingredients, this recipe brings out the best of these fermented soy products.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (papan) |
| Tofu (white) | 1 pack (bungkus) |
| Spices | |
| Shallots | 5 cloves (bh) |
| Garlic | 2 cloves (bh) |
| Black Pepper | To taste |
| Coriander | To taste |
| Palm Sugar | 2 pieces (keping) |
| Bay Leaves | 2 leaves (lmbr) |
| Galangal | 1 small piece (ruas) |
| Lemongrass | 1 stalk (batang) |
| Flavor Enhancer | 1 packet (bgks) |
Instructions
| Step | Description |
|---|---|
| 1. | Cut the tempeh and tofu into bite-sized pieces. |
| 2. | Grind the shallots, garlic, black pepper, coriander, and a pinch of salt into a smooth spice paste. |
| 3. | In a pot, combine the tempeh, tofu, ground spice paste, bay leaves, galangal, lemongrass, and palm sugar. Add 3 glasses of water. |
| 4. | Bring the mixture to a boil. Once boiling, lower the heat to a simmer and continue cooking until the water reduces by half, leaving a flavorful broth. Add the flavor enhancer and stir. |
| 5. | Heat a little oil in a pan and fry the cooked tempeh and tofu until golden brown and crispy. |
| 6. | Serve warm as a side dish or main dish with steamed rice or your favorite accompaniment. |
Tips
- Bacem Tahu dan Tempe can be prepared ahead of time and stored in the fridge. The flavors deepen with time.
- For a healthier option, you can skip frying and enjoy the dish as a stewed dish with its flavorful broth.
- Serve with fresh sambal (chili sauce) for an extra kick of spice.
This Bacem Tahu dan Tempe offers a delightful balance of savory and sweet, and is a perfect introduction to Indonesian cuisine!
