Certainly! Hereโs a refined version of the recipe for Tempe Tahu Bacem, tailored for the Love With Recipes site:
Tempe Tahu Bacem: A Flavorful Indonesian Delight
This Tempe Tahu Bacem recipe brings a delightful twist to classic Indonesian cuisine with its rich and aromatic flavors. Tempe and tofu are simmered in a sweet and savory coconut broth, then fried to perfection for a crunchy exterior and tender interior. Perfect as a side dish or a main component of a meal, this recipe will surely impress with its deep, satisfying taste.
Ingredients
- 15 pieces tempeh or firm tofu, cut into bite-sized pieces
- 1 coconutโs worth of coconut water
- 2 candlenuts (kemiri)
- 1 teaspoon ground coriander
- 1/2 teaspoon flavor enhancer
- 1 teaspoon salt
- 75 grams palm sugar, shaved
- 5 shallots
- 3 cloves garlic
- 2 bay leaves
Instructions
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Prepare the Spice Mixture: In a blender or food processor, combine the shallots, garlic, and candlenuts. Blend until you achieve a smooth paste.
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Simmer the Tempeh/Tofu: Place the tempeh or tofu pieces in a large pot. Add the coconut water, the prepared spice paste, ground coriander, flavor enhancer, salt, and palm sugar. Toss in the bay leaves.
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Cook: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for at least 30 minutes, or until the tempeh or tofu is well-infused with the flavors and the liquid has reduced. Stir occasionally to ensure even cooking.
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Cool and Fry: Remove the tempeh or tofu from the pot and let it cool. Heat oil in a frying pan over medium heat. Fry the tempeh or tofu pieces until they are golden brown and crispy. For a more caramelized flavor, you can let them get slightly charred.
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Serve: Serve the Tempe Tahu Bacem warm or at room temperature. It pairs beautifully with steamed rice and vegetables.
Enjoy the rich, sweet, and savory flavors of this traditional Indonesian dish!
Feel free to adjust the seasoning according to your taste preferences.
