Tempeh Seasoned with Palm Sugar (BACEM TEMPE)
Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, tempeh seasoned with palm sugar (bacem tempe). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Tempeh 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. 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.

Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have tempeh seasoned with palm sugar (bacem tempe) using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE):
  1. Prepare 400 gr tempe (1 stick), cut into the box to taste
  2. Prepare 1 liter coconut water
  3. Get 150 gr brown sugar (to taste), shaved
  4. Prepare 2 bay leaves
  5. Take 1 section galangal, crushed
  6. Get 1/2 tsp tamarind chutney
  7. Make ready GROUND SPICES
  8. Get 6 pcs shallots
  9. Prepare 4 cloves garlic
  10. Take 2 pcs candlenut
  11. Get 1 tsp coriander
  12. Make ready 3 stalks lemongrass, white grab and then crushed
  13. Make ready to taste Salt

Once boiled, the tempeh is deep-fried in hot oil on both sides, but not too. 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.

Instructions 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.

Tempe bacem is a traditional Javanese dish originating in Central Java. Heat oil in pan over medium heat. Fry tempeh and tofu in pan until brown. Serve Tempe Tahu Bacem (tempeh and tofu cooked in coconut sugar) alongside steamed rice as an iftar or sohoor main course. Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

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