Authentic Indonesian Bacem Tofu and Tempeh

Certainly! Here’s a rewritten version of the recipe for Bacem Tahu & Tempe Tanpa Kecap (a.k.a Bacem Ndeso) tailored for the Love With Recipes site:

Bacem Tahu & Tempe Tanpa Kecap (Bacem Ndeso)

Bacem Tahu & Tempe Tanpa Kecap, also known as Bacem Ndeso, is a traditional Indonesian dish that delivers a burst of flavor with minimal ingredients. This dish features tofu and tempeh simmered in a fragrant blend of spices and seasonings, creating a deliciously savory treat that’s perfect as a side dish or a main course. Whether enjoyed as-is or crispy fried, Bacem Ndeso is a delightful addition to any meal.

Ingredients:

• 5 pieces of tofu (tahu kulit) – sliced into manageable pieces
• 1/2 block of tempeh – sliced
• 1 segment of galangal (lengkuas) – smashed
• 1 bay leaf (daun salam)
• Salt to taste
• Seasoning (optional)
• Granulated sugar to taste
• Water, as needed

For the Spice Paste (Bumbu Halus):

• 2 cloves of garlic
• 4 shallots (bawang merah)
• 2 candlenuts (kemiri)
• 1 teaspoon of coriander seeds (ketumbar)
• 1 round of palm sugar (gula jawa)

Instructions:

1. Prepare the Ingredients:
   Begin by arranging the sliced tofu and tempeh in a large pot or pan. Ensure the pieces are evenly distributed to allow for even cooking.

2. Blend the Spice Paste:
   In a blender or food processor, combine the garlic, shallots, candlenuts, coriander seeds, and palm sugar. Blend until a smooth paste forms. This aromatic mixture will infuse the dish with deep, savory flavors.

3. Add the Spice Paste:
   Transfer the spice paste into the pot with the tofu and tempeh. Add the smashed galangal, bay leaf, salt, and granulated sugar. Seasoning is optional, so adjust according to your taste preference.

4. Simmer the Mixture:
   Pour enough water into the pot to just cover the tofu and tempeh. Stir to combine all the ingredients. Bring the mixture to a gentle boil over medium heat.

5. Cook Until Reduced:
   Allow the pot to simmer, uncovered, until the water has mostly evaporated and the tofu and tempeh are well-seasoned. This should take about 20-30 minutes. Stir occasionally and check the seasoning, adjusting salt or sugar as needed.

6. Serve:
   Once the liquid has reduced and the tofu and tempeh are well-infused with the spices, the dish is ready to enjoy. Serve warm as a side dish or main course.

7. Optional Frying:
   For added texture and flavor, you can choose to fry the Bacem Tahu & Tempe after cooking. Heat oil in a pan and fry the pieces until golden and crispy. Drain on paper towels before serving.

This traditional Bacem Ndeso brings a taste of Indonesian heritage to your table with its robust and comforting flavors. Whether enjoyed as part of a larger meal or on its own, it’s sure to be a crowd-pleaser.

Feel free to adjust the instructions or ingredient quantities based on your taste preferences or dietary needs!