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Ingredient
Tempeh Seasoned with Palm Sugar (BACEM TEMPE)
Introduce
Chef :
Dapoer-Indonesia @ usTempeh Seasoned with Palm Sugar (BACEM TEMPE)
Bacem or baceman is a cuisine of Central Java, also an area in the eastern province of Yogyakarta (Mataraman). Yogyakarta people like bacem which is sweetly flavored, namely with the distinctive flavor of brown sugar. “Bacem” actually is a way to preserve food products, usually tempeh and tofu. “Dibacem” means soaked in sugar water or salt, so that foodstuffs become durable.
Ingredient
Food ration :
5 servingsCooking time :
35 mins
1 liter
coconut water
1 section
galangal, crushed
1/2 tsp
tamarind chutney
6 pcs
shallots
4 cloves
garlic
2 pcs
candlenut
1 tsp
coriander
to taste
Salt
Cooking instructions
* Step 1
Boil the coconut water along with ginger, bay leaves and tamarind chutney.
* Step 2
Once boiling, add tempeh and ground spices. Stir briefly.
* Step 3
When boiling again, put in brown sugar. Stir again, and cook until the water is reduced (just a bit) and the seasoning is absorbed. Remove and drain tempeh.
* Step 4
Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
* Step 5
Serve as a complement to the main dish.
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