Hello, I’m Jane. Today, I will show you a way to make tempeh seasoned with palm sugar (bacem tempe) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tempeh Seasoned with Palm Sugar (BACEM TEMPE) Recipe
Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tempeh seasoned with palm sugar (bacem tempe) using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE):
- Make ready 400 gr tempe (1 stick), cut into the box to taste
- Take 1 liter coconut water
- Prepare 150 gr brown sugar (to taste), shaved
- Take 2 bay leaves
- Get 1 section galangal, crushed
- Take 1/2 tsp tamarind chutney
- Make ready GROUND SPICES
- Prepare 6 pcs shallots
- Prepare 4 cloves garlic
- Get 2 pcs candlenut
- Get 1 tsp coriander
- Prepare 3 stalks lemongrass, white grab and then crushed
- Take to taste Salt
Instructions to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE):
- Boil the coconut water along with ginger, bay leaves and tamarind chutney.
- Once boiling, add tempeh and ground spices. Stir briefly.
- 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.
- Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
- Serve as a complement to the main dish.
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