Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 20 pieces |
| Coconut water | 500 ml |
| Palm sugar | 1 piece |
| Salt | 1 teaspoon |
| Seasoning powder | A pinch |
| Bay leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Galangal | 1 small piece |
| Oil for frying | As needed |
| Spice Paste: | |
| Shallots | 5 cloves |
| Garlic | 2 cloves |
| Coriander seeds | 1 teaspoon |
| Candlenuts | 3 pieces |
Instructions
- In a large mixing bowl, combine the tempe pieces with the coconut water and the spice paste made from shallots, garlic, coriander seeds, and candlenuts. Add the bay leaves, lemongrass, galangal, palm sugar, salt, and seasoning powder. Mix well until the tempe is thoroughly coated.
- Cook the mixture over medium heat, allowing it to simmer until the coconut water reduces and thickens, concentrating the flavors.
- Once the liquid has diminished, heat oil in a frying pan over low heat and carefully fry the tempe pieces until golden brown and crispy on the outside, ensuring they cook evenly.
- Serve hot with steamed rice and enjoy the delightful flavors of Nasi Liwet Tempe Bacem. Happy cooking!