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! 😊