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