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Bacem Tempe Recipe
Ingredients
Ingredient | Quantity |
---|---|
Tempe | 2 pieces |
Daun Salam (Bay Leaves) | 5 leaves |
Coconut Water | From 1 coconut |
Lemongrass | 2 stalks |
Galangal | 3 slices |
Ground Spices: | |
Garlic | 5 cloves |
Turmeric | 4 slices |
Coriander | 1 handful |
Tamarind | To taste |
Palm Sugar | To taste |
Salt | To taste |
Instructions
- Prepare the Tempe: Slice the tempe according to your preference.
- Create the Broth: In a heated pan, pour in the coconut water and add the ground spices. Include the daun salam, bruised lemongrass, and galangal. Season with salt and add a little water if necessary.
- Cook the Tempe: Gently place the sliced tempe into the pan, cooking over low heat until the liquid evaporates and the flavors infuse into the tempe.
- Finish and Serve: You can either fry the tempe immediately or store it in the refrigerator for later use as a delightful side dish.
Enjoy your Bacem Tempe! 😊