Tahu Tempe Bacem Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tofu (Tahu) | 5 pieces |
| Tempe | 1/2 block |
| Bay leaves (Daun salam) | To taste |
| Lemongrass (Sereh) | 1 stalk |
| Coconut water (Air kelapa) | 500 ml |
| Ground spices (Bumbu halus): | |
| Garlic (Bawang putih) | 3 cloves |
| Shallots (Bawang merah) | 5 cloves |
| Coriander (Ketumbar) | 1 tsp |
| Candlenuts (Kemiri) | 2 nuts |
| Galangal (Lengkuas) | 1 small piece |
| Palm sugar (Gula merah) | 1 small round piece |
| Granulated sugar (Gula pasir) | 1 tsp |
| Salt (Garam) | 1/2 tsp |
| Tamarind water (Air asam jawa) | To taste |
Instructions
- Cut the tofu and tempe into your preferred sizes.
- Grind the garlic, shallots, coriander, candlenuts, galangal, palm sugar, granulated sugar, and salt into a fine paste.
- In a pot or skillet, combine the ground spices with the lemongrass and bay leaves, then add the coconut water until the tofu and tempe are about half submerged.
- Cook on low heat to allow the flavors to infuse well into the tofu and tempe.
- Continue cooking until the liquid has mostly evaporated. Remove from heat and then fry until golden brown.
Enjoy this delightful Tahu Tempe Bacem, a perfect blend of flavors that embodies the essence of traditional Indonesian cuisine!
