Tahu Tempe Bacem Recipe
Tahu Tempe Bacem is a delightful Indonesian dish featuring marinated tofu and tempeh, cooked in aromatic spices and sweetened with palm sugar, making it an ultimate treat for your taste buds. This recipe combines rich flavors and simple techniques, perfect for both novice and experienced cooks.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into 8 pieces) | 1 papan (block) |
| Tahu (tofu, halved) | 6 pieces (white/yellow) |
| Shallots (washed) | 3 cloves |
| Garlic (washed) | 3 cloves |
| Ground coriander | 1 tsp |
| Bay leaves (washed) | 1 |
| Galangal (washed) | 1 piece (about 1-inch) |
| Salt | to taste |
| Granulated sugar | 1 tbsp |
| Palm sugar (small piece) | 1 circle (to taste) |
| Sweet soy sauce (Kecap Bango) | 1 tbsp |
| Coconut water (fresh) | 500 cc (not coconut milk) |
| Cooking oil | as needed for frying |
Instructions
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Fry the Tofu and Tempeh: Heat oil in a pan over medium heat and fry the tempeh and tofu pieces until golden brown. Remove and drain on paper towels.
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Prepare the Spice Paste: In a mortar and pestle or food processor, blend the shallots, garlic, ground coriander, and salt until smooth.
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Sauté the Spices: In a deep skillet or pot, add a little oil and sauté the blended spices until fragrant.
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Combine Ingredients: Pour in the coconut water, followed by the fried tempeh and tofu. Add the granulated sugar, palm sugar, bay leaves, and galangal.
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Simmer: Allow the mixture to simmer over low heat. As the liquid reduces, add the sweet soy sauce. Continue to cook until the liquid is almost completely absorbed, adjusting the taste with salt if necessary.
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Serve: Once cooked, you can serve the Tahu Tempe Bacem immediately or fry it lightly again for extra crispness. Be careful not to burn it!
Enjoy this flavorful dish as a main or side accompaniment to your favorite rice and vegetables. Happy cooking!
