Tempe & Tahu Bacem
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (cut into pieces) | 10 pieces |
| Steamed Tahu (to reduce moisture) | 10 pieces |
| Coconut Water | 800 ml (or enough to cover) |
| Galangal (smashed) | 2 finger lengths |
| Bay Leaves | 3 leaves |
| Sweet Soy Sauce | 5 tablespoons |
| Palm Sugar (sliced) | 3 pieces |
| Tamarind Water | 3 tablespoons |
| Cooking Oil | As needed |
| Ground Spice Mix: | |
| – Shallots | 5 cloves |
| – Garlic | 3 cloves |
| – Coriander (powder) | 1 tablespoon (or to taste) |
| – Granulated Sugar | 2 tablespoons (omit if palm sugar is sweet) |
| – Salt | 1 tablespoon |
Instructions
- Prepare the Spice Mix: Blend the shallots, garlic, and coriander until smooth, forming a fragrant spice paste.
- Combine Ingredients: In a pot, combine coconut water, the blended spice mix, tempe, tofu, sweet soy sauce, palm sugar, smashed galangal, bay leaves, and tamarind water. Stir well to ensure even distribution.
- Cooking: Simmer the mixture over medium heat until the liquid reduces, allowing the flavors to meld; it doesn’t need to evaporate completely.
- Cooling and Frying: Allow the mixture to cool down. Once cooled, heat oil in a frying pan and fry the tempe and tofu until golden brown, ensuring they remain moist and not overly crispy.
- Serve: Enjoy this savory dish warm as a delightful accompaniment to rice or as a snack!
Feel free to adjust the sweetness or saltiness to match your palate, and relish the ultimate flavors of this traditional Indonesian recipe!
