Instructions to Serving Delicious TEMPEH / TEMPE BACEM

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TEMPEH / TEMPE BACEM

We hope you got benefit from reading it, now let’s go back to tempeh / tempe bacem recipe. You can have tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you cook it.

Here are the ingridients that are required to prepare a appetizing TEMPEH / TEMPE BACEM:

  1. Use 3 cup of coconut water/ normal water.
  2. Prepare 3 of salam leaves/ bay leaf.
  3. Provide 1 tablespoon of tamarind juice.
  4. Get 500 gram of Tempeh, cut out 12 triangular pieces.
  5. You need of Spices (ground).
  6. Get 3 of large shallots.
  7. Get 5 cloves of garlic.
  8. Provide 4 tablespoons of palm/ coconut sugar.
  9. You need 1 tablespoon of coriander powder.
  10. Take 1 teaspoon of salt.

Ready with the ingridients? Below are the procedures on cooking TEMPEH / TEMPE BACEM:

  1. Place coconut water/ normal watee, salam leaves, tamarind juice, and the spice paste in a pot and bring to a boil..
  2. Reduce the heat to medium-low, add tempeh, cover with a lid, and simmer until all the liquid is gone and the spices are fully absorbed by the tofu and tempeh..
  3. Heat enough oil for deep frying, fry the tempeh until golden brown..
  4. Serve while warm with rice or any side dish you like..

Pastikan tempe dalam keadaan segar atau masih baru. Tempe yang sudah agak lama atau semangit. Tempeh is a plant-based protein source that originated in Indonesia. It's made from fermented soybeans that have been formed into a block, though store bought tempeh often includes additional. Names include tempe semangit (stinky tempeh) in Java, hampir busuk (the almost rotten) tempeh or tempe kemarin (yesterday Tempe bacem is a traditional Javanese dish originating in Central Java.

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