Tahu Tempe Bacem
Ingredients
- 2 coconuts (water only)
- 1 block tempeh, cut into desired pieces
- 6 tofu squares
- 2 bay leaves
- 3 stalks lemongrass, bruised
- 2 cm galangal, bruised
- 2 tablespoons sweet soy sauce
For the Spice Paste:
- 100 grams palm sugar
- 6 shallots
- 4 cloves garlic
- 1/2 tablespoon coriander seeds
- 1/2 teaspoon salt
Instructions
-
Prepare the Spice Paste: Begin by blending the palm sugar, shallots, garlic, coriander seeds, and salt into a smooth paste. This mixture will form the flavorful base of the dish.
-
Cooking the Tempeh and Tofu: In a large pot, combine the coconut water, bay leaves, lemongrass, galangal, and sweet soy sauce. Add the spice paste and stir well to integrate all the ingredients.
-
-
Add the Tempeh and Tofu: Carefully place the tempeh pieces in the pot, ensuring they are fully submerged in the liquid. Position the tofu squares on top of the tempeh to prevent them from breaking apart during cooking.
-
Simmering Process: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and allow the ingredients to cook slowly, ensuring they absorb the rich, spiced coconut water. Continue to simmer until the liquid has reduced significantly, and the tempeh and tofu have absorbed most of the flavors. This should take about 30-45 minutes.
-
Draining and Preparing for Frying: Once the liquid has reduced and thickened, carefully remove the tempeh and tofu from the pot. Allow them to drain on a rack or plate lined with paper towels.
-
Frying the Tempeh and Tofu: Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, add the tempeh and tofu. Fry until they develop a golden brown color, ensuring they do not become too dry or crispy.
-
Serving: Once fried to perfection, remove the tempeh and tofu from the oil and drain on paper towels to remove excess oil. Arrange on a serving platter and serve immediately.
Enjoy your Tahu Tempe Bacem with steamed rice or as a delightful addition to your Indonesian meal spread!
