Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, tempeh / tempe bacem. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
TEMPEH / TEMPE BACEM is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. TEMPEH / TEMPE BACEM is something that I have loved my whole life.
Tahu Tempeh Bacem What is bacem? Bacem or baceman is a type of food preparation/cooking technique by slowly simmering food (especially tofu and tempeh) in salt, sugar, spices, and herbs in a covered pot until the simmering liquid is reduced and the seasonings are fully absorbed. This cooking technique originates in Central Java, and nowadays very common throughout the entire island of Java.
To begin with this recipe, we must prepare a few components. You can cook tempeh / tempe bacem using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make TEMPEH / TEMPE BACEM:
- Get 3 cup coconut water/ normal water
- Make ready 3 salam leaves/ bay leaf
- Prepare 1 tablespoon tamarind juice
- Take 500 gram Tempeh, cut out 12 triangular pieces
- Prepare Spices (ground)
- Prepare 3 large shallots
- Make ready 5 cloves garlic
- Prepare 4 tablespoons palm/ coconut sugar
- Take 1 tablespoon coriander powder
- Prepare 1 teaspoon salt
Bacem is a Javanese cooking method of braising in spices and palm sugar. The tempeh is first braised in a mixture of coconut water, palm sugar, and spices including coriander seeds, shallots, galangal, and bay leaves, and then briefly deep-fried. Lihat juga resep Bacem TeHu (Tempe Tahu) enak lainnya! Cara membuat tempe bacem biasanya menggunakan air kelapa untu mendapatkan cita rasa manis yang lebih gurih, tetapi tanpa air kelapa pun kita juga dapat memasak tempe dan tahu bacem yang tak kalah enak pula.
Instructions to make TEMPEH / TEMPE BACEM:
- Place coconut water/ normal watee, salam leaves, tamarind juice, and the spice paste in a pot and bring to a boil.
- 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.
- Heat enough oil for deep frying, fry the tempeh until golden brown.
- Serve while warm with rice or any side dish you like.
Sebenarnya bila tidak ingin menggunakan air kelapa, kita cukup menggantikannya dengan air biasa dalam resep. Resep tempe bacem yang pedas dan yang manis bisa dipelajari dengan memegang kunci utama cara membuat tempe bacem deg mudah. untuk menggunakan resep ini juga tidak terkait waktu anda bisa menggunakannya untuk menu sarapan dan makan malam. Selain digunakan untuk tempe bacem, tempe juga bisa digunakan untuk mendoan. Bagi yang berasal dari Jogja atau pernah tinggal di daerah sekitarnya dan Jawa Tengah pasti tak asing dengan menu ini. Memiliki tampilan khas berwarna coklat gelap dan rasa manis yang legit, sajian bacem ini tak pernah membosankan.
So that’s going to wrap it up for this exceptional food tempeh / tempe bacem recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
