Bacem Tempe Mentega Recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 medium | Tempe (fermented soybeans) |
| 4 cloves | Shallots (bawang merah) |
| 4 cloves | Garlic (bawang putih) |
| A pinch | Coriander (ketumbar) |
| 2 pieces | Jaggery (gula jawa) |
| 2 tablespoons | Butter (mentega) |
| 3 tablespoons | Sweet soy sauce (kecap manis) |
| To taste | Seasoning (penyedap rasa) |
| To taste | Salt (garam) |
| 2 leaves | Bay leaves (daun salam) |
| 1 cm | Galangal (laos) |
| 600 ml | Water |
Instructions
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Prepare the Tempe: Slice the tempe into your desired shapes, whether thick or thin, depending on your preference.
-
Make the Spice Paste: Blend the shallots, garlic, and coriander until smooth to create a fragrant paste.
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Cook the Tempe: In a large pan, combine the sliced tempe, spice paste, jaggery, sweet soy sauce, salt, seasoning, bay leaves, and galangal. Pour in the water, then cover the pan and simmer over medium heat.
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Adjust and Flavor: As the water reduces to about half, gently turn the tempe to ensure even coating with the spices, tasting and adjusting the seasoning as needed.
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Add Butter: When most of the water has evaporated, add the butter. Continue to turn the tempe to allow the butter to coat it evenly and prevent burning.
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Finish Cooking: Once the water has completely evaporated, turn off the heat. Your Bacem Tempe Mentega is now ready to be served!
Enjoy: Serve this delightful dish warm, and feel free to experiment with side dishes that complement its rich flavors. Happy cooking!
