Recipe: Delicious Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

Tempeh Seasoned with Palm Sugar (BACEM TEMPE). Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Here a special fungus is used, which has the Latin name Rhizopus oligosporus.

They marinated them with spices then cook for sometime. Tempeh being sold in a traditional market in Indonesia. It is especially popular on the island of Java The tempeh is sliced and seasoned in a mixture of ground garlic, coriander seeds and salt, and then Tempe bacem is a traditional Javanese dish originating in Central Java. You can cook Tempeh Seasoned with Palm Sugar (BACEM TEMPE) using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

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

Photo about A sweet marinated tempe or tempeh originating from Central Java in Indonesia which has been boiled with palm sugar and spices and then fried. Then mix in the mould and proceed as for the rest of the recipe. Chickpeas along with lentils and other legumes make great soy-free options for tempeh. Grind or blend the spices paste.

Tempeh Seasoned with Palm Sugar (BACEM TEMPE) instructions

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..

Boil the coconut milk together with Tasty Tempe, galangal, Salaam leaves, and spice paste. A blog about recipe with Asian spices,indonesian foods,tofu,tempeh,rice,coconut. But i'll give you a Javanese one which is my favorite ; *bacem tempeh. I never like tempeh as a kid, back then to me it tastes like cardboard, until my family moved to Sawahlunto and i met bacem there. Tahu & tempe bacem, which is translated as marinated tofu and tempeh.