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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tempeh seasoned with palm sugar (bacem tempe). One of my favorites food recipes. For mine, I’m gonna 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. Tempe bacem is a traditional Indonesian tempeh-based dish that's usually associated with Central Java. The tempeh is marinated in coconut milk, galangal, and bay leaves, then boiled with a spice paste consisting of garlic, onions, coriander, palm sugar, and tamarind.

Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is something that I have loved my entire life. They’re nice and they look wonderful.

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

The dish uses a common Indonesian cooking technique known as bacem in the Javanese language. This technique involves boiling a main ingredient - in. Actually bacem is a way to make the meal stay longer, in this case for tofu and tempe. They marinated them with spices then cook for sometime.

Steps 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.

Actually bacem is a way to make the meal stay longer, in this case for tofu and tempe. They marinated them with spices then cook for sometime. Then you can store them in refrigerator and only fry them when you need it. Central Javanese meal is known with the sweetness in their taste. They like to add palm or brown sugar in their meal.

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