Indonesian tempe recipes

Savory Sweet Tempe Bacem: Indonesian Comfort Food Delight

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Tempe Bacem

Ingredients:

Ingredient Quantity
Tempe 500 g (cut into 3.5 cm pieces)
Galangal (lengkoas) 1 thumb, crushed
Lemongrass (sereh) 2 stalks, crushed
Bay leaves (daun salam) 2 leaves
Tamarind (Asam jawa) 1 piece
Coconut water 1/2 cup
Javanese sugar (gula Jawa) 1.5 pieces
Water 300 ml

Ground Spices:

Ingredient Quantity
Shallots (bawang merah) 6 cloves
Garlic (bawang putih) 4 cloves
Coriander (ketumbar) 1 tsp
Salt (garam) 1/2 tsp
Candlenuts (kemiri, optional) 2 nuts
Ginger (jahe, optional) 1/2 thumb

Instructions:

  1. Begin by blending all the ground spices into a smooth paste.
  2. Heat a pan and sauté the blended spices until fragrant.
  3. Add the crushed galangal, lemongrass, and bay leaves to the pan, stirring to combine.
  4. Pour in the water and stir well. Once the mixture begins to heat up, add the tempe pieces.
  5. Incorporate the Javanese sugar and coconut water, mixing thoroughly.
  6. Add the tamarind and salt, then let the mixture simmer until most of the liquid has evaporated.
  7. Once cooked, remove the tempe and allow it to cool. For enhanced flavor, it’s recommended to let the tempe sit overnight before frying.
  8. Finally, heat oil in a pan and fry the tempe until golden brown and crispy.

For best results, prepare the tempe bacem a day in advance to allow the flavors to fully develop. Enjoy this delightful dish as a savory side or main course!

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