Recipe of Perfect Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Speedy Tempeh Seasoned with Palm Sugar (BACEM TEMPE). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Tempeh Seasoned with Palm Sugar (BACEM TEMPE), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tempeh Seasoned with Palm Sugar (BACEM TEMPE) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tempeh Seasoned with Palm Sugar (BACEM TEMPE) estimated approx 35 mins.

To begin with this recipe, we must first prepare a few ingredients. You can cook Tempeh Seasoned with Palm Sugar (BACEM TEMPE) using 13 ingredients and 5 steps. Here is how you cook it.

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. Sometimes, tempeh bacem has no savory taste and smells unpleasant. This is usually caused by many things, such as poor quality of tempeh. Tempeh is a processed food made from soybeans fermented with yeast, so yeast quality is what will affect the quality of tempeh. To minimize the tempeh not so pleasant smell, the key is in the initial processing of tempeh - When preparing the boiling water, put tempeh in with bay leaves and salt before adding other spices. Furthermore, to get a taste more savory and delicious, you can use coconut water to boil tempeh and other spices. The use of coconut water will also soften the texture of tempeh, so that when eating tempeh it will not feel hard. Coconut water will make bacem more sweet and delicious. Tempe bacem is a sweet and tasty, delicious dish served as a complement to a family dinner. No need to bother with difficult prep, because making tempeh bacem is quite simple and practical.

Ingredients and spices that need to be Make ready to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE):

1. 400 gr tempe (1 stick), cut into the box to taste
2. 1 liter coconut water
3. 150 gr brown sugar (to taste), shaved
4. 2 bay leaves
5. 1 section galangal, crushed
6. 1/2 tsp tamarind chutney
7. GROUND SPICES
8. 6 pcs shallots
9. 4 cloves garlic
10. 2 pcs candlenut
11. 1 tsp coriander
12. 3 stalks lemongrass, white grab and then crushed
13. to taste Salt

Instructions to make to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

1. Boil the coconut water along with ginger, bay leaves and tamarind chutney.
2. Once boiling, add tempeh and ground spices. Stir briefly.
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.
4. Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
5. Serve as a complement to the main dish.

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