Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (sliced) | 2 pieces |
| Shallots (sliced) | 7 |
| Garlic (crushed and sliced) | 4 cloves |
| Tamarind (ripe) | 3 pieces |
| Galangal (sliced) | 1 finger length |
| Palm sugar | 1 piece |
| Sweet soy sauce | 3 tablespoons |
| Ground coriander | 1 tablespoon |
| Water | 1 liter |
| Salt | 1 teaspoon |
Instructions
- In a pot, bring the water to a boil.
- Once boiling, add in the sliced tempe, shallots, garlic, tamarind, galangal, palm sugar, sweet soy sauce, ground coriander, and salt.
- Allow the mixture to simmer until the flavors meld and the water reduces significantly, ensuring the tempe absorbs the rich flavors.
- For a delightful texture, you can either fry the tempe until golden brown or serve it straight from the pot—both options are delicious!
- Any leftover tempe bacem can be stored for quick meals later, making it a perfect choice for busy days. Enjoy! 👌😄