Ingredients
| Ingredient | Quantity |
|---|---|
| Tahu | 1 piece |
| Tempe | 2 pieces |
| Bumbu Halus: | |
| Bawang Merah | 10 cloves |
| Bawang Putih | 5 cloves |
| Ketumbar | 3 tablespoons |
| Garam | To taste |
| Gula | To taste |
| Lada | To taste |
| Gula Merah | 1/2 piece |
| Kecap Manis | To taste (for color) |
| Daun Salam | 4 leaves |
| Sereh (Lemongrass) | 1 stalk |
| Lengkuas (Galangal) | 4 cm |
| Air | Sufficient amount |
Instructions
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Preparation of Tofu and Tempe: Begin by cutting the tofu and tempe into medium-sized pieces, ensuring they aren’t too thin to prevent breakage during cooking.
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Prepare Spice Blend: Gather all the spices for grinding, including the bawang merah, bawang putih, and ketumbar. Blend them into a fine paste.
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Boil Water: In a pot, add sufficient water and bring it to a boil.
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Combine Ingredients: Once the water is boiling, add the ground spice mixture along with the daun salam, sereh, lengkuas, garam, gula, and lada. Stir well.
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Cook Tofu and Tempe: Add the tofu and tempe to the pot. Let them simmer in the aromatic broth until the flavors meld and the liquid reduces, which should take about an hour.
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Final Touches: Check the seasoning; if the color is not appealing, enhance it with kecap manis. Once the spices have thoroughly infused, turn off the heat.
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Ready to Fry: Your marinated tahu and tempe bacem are now ready for frying. Enjoy the delightful blend of flavors!
This dish is perfect for a savory meal, showcasing the ultimate combination of textures and tastes that will satisfy any palate.