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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tempeh seasoned with palm sugar (bacem tempe). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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

Tempeh or tempe is a traditional Indonesian soy product, that is made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempe bacem is a traditional Javanese dish originating in Central Java.

To get started with this recipe, we must first prepare a few components. You can cook 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. Get 1 liter coconut water
  3. Make ready 150 gr brown sugar (to taste), shaved
  4. Prepare 2 bay leaves
  5. Get 1 section galangal, crushed
  6. Prepare 1/2 tsp tamarind chutney
  7. Take GROUND SPICES
  8. Take 6 pcs shallots
  9. Make ready 4 cloves garlic
  10. Make ready 2 pcs candlenut
  11. Get 1 tsp coriander
  12. Take 3 stalks lemongrass, white grab and then crushed
  13. Make ready to taste Salt

Well-known and common dishes are tempe bacem (boiled with spices and palm sugar, and. Wanna know other variation of Tempeh? It's simple and famous recipe from Indonesia. Mixed with the sweet taste of coconut is made.

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.

Tempeh is a fermented food with a specific fungus called rhizopus oligosporus. I have no clue how to pronounce that particular fungus, but I do know that it produces an antibiotic that is effective against certain bacteria, including including staphylococcus aureus. Photo about A sweet marinated tempe or tempeh originating from Central Java in Indonesia which has been boiled with palm sugar and spices and then fried. Download preview. tempe bacem tempeh boiled with spices and palm sugar, and then fried for a few minutes to. raw tempeh cut into little sticks, mixed with spices and sugar, and fried until very crisp, often mixed with separately fried peanuts and anchovies (ikan teri). Tempeh (or tempe) typically comes from soybeans, but you can also make it from other kinds of beans.

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