Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into pieces) | 500 g |
| Coriander | 1 tsp |
| Candlenuts (kemiri) | 4 pieces |
| Tamarind | 1 tbsp |
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Bay leaves | 2 leaves |
| Galangal | 4 cm |
| Brown sugar | 100 g |
| Sweet soy sauce | 5 tbsp |
| Salt | to taste |
| Water | 1 liter |
Instructions
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Toast the Spices: Begin by lightly toasting the coriander and candlenuts in a dry skillet until fragrant. This step enhances their flavors.
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Prepare the Spice Paste: In a mortar and pestle, combine the toasted coriander and candlenuts with the shallots and garlic, grinding them into a smooth paste.
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Add Aromatics: Crush the galangal and set aside.
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Cook the Spice Mixture: In a large pot, heat a little oil and sauté the ground spice paste. Add the bay leaves, crushed galangal, tamarind, and brown sugar, stirring until the sugar dissolves.
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Simmer with Water: Pour in the water and bring the mixture to a boil, allowing the flavors to meld together.
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Add Tempe: Once boiling, add the cut tempe pieces along with the sweet soy sauce. Reduce the heat and let it simmer uncovered until the tempe absorbs the flavors and the liquid reduces.
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Fry the Tempe: After simmering, the tempe is ready to be fried until golden brown.
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Serve and Enjoy: Serve your Tempe Bacem warm as a delicious side or main dish. Enjoy the rich flavors that celebrate this traditional Indonesian delight!
Nutritional Information: (Note: This can be tailored based on specific measurements and methods used)
This recipe encapsulates the ultimate essence of Tempe Bacem, offering a delightful fusion of flavors that will surely impress your family and friends!