Tempe Bacem Recipe
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large tempe (sliced and scored) | 2 pieces |
| Young coconut water | 600 ml |
| Regular water | 500 ml |
| Salam leaves | 3 pieces |
| Galangal (thumb-sized) | 1 piece |
| Brown sugar (small pieces) | 8 pieces |
| Sweet soy sauce | 1 tablespoon |
| Tamarind (to taste) | As needed |
| Salt | To taste |
| Ground Spices: | |
| Shallots | 8-10 pieces |
| Garlic | 6 cloves |
| Coriander | 1 tablespoon |
Instructions:
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In a medium-sized pot, combine the young coconut water and regular water over medium-low heat. Add the ground spices, brown sugar, sweet soy sauce, salt, tamarind, salam leaves, and galangal. Stir well to combine.
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Without waiting for it to boil, gently add the sliced tempe. Cook until all the liquid is absorbed and the mixture thickens, stirring occasionally to ensure even coating on both sides. Taste and adjust seasoning if necessary.
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Once the liquid has evaporated, turn off the heat. If you wish to fry the tempe, use low heat to achieve a golden color without burning.
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For storage, allow the tempe to cool, then place it in an airtight container and refrigerate.
This Tempe Bacem is not just delicious but also a perfect way to enjoy a traditional Indonesian dish that’s rich in flavor and perfect for various meals!
