Step by Step to Serving Tasty TEMPEH / TEMPE BACEM

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TEMPEH / TEMPE BACEM

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Below are the ingridients that are required to serve a delicious TEMPEH / TEMPE BACEM:

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

Done with the ingridients? Here are the steps on producing 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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