Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special 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 is gonna smell and look delicious.

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. Here a special fungus is used, which has the Latin name Rhizopus oligosporus.

Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Tempeh Seasoned with Palm Sugar (BACEM TEMPE) is something that I have loved my whole life. They are nice and they look fantastic.

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

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. Then mix in the mould and proceed as for the rest of the recipe. Chickpeas along with lentils and other legumes make great soy-free options for tempeh. Indonesians have been consumed tempe aka tempeh as an easy and cheap protein resource since a long time ago.

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.

I realized that I didn't have many recipes with tempe. When Wulan who owns Wulan Photospace (a photography service for wedding and portrait) and […] Tempe Bacem. Grind or blend the spices paste. Boil the coconut milk together with Tasty Tempe, galangal, Salaam leaves, and spice paste. Indonesians have been consumed tempe aka tempeh as an easy and cheap protein resource since a long time ago.

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