TEMPEH / TEMPE BACEM

Name: TEMPEH / TEMPE BACEM
Cuisine: British
Ingredients: 3 cup coconut water/ normal water; 3 salam leaves/ bay leaf; 1 tablespoon tamarind juice; 500 gram Tempeh, cut out 12 triangular pieces; 3 large shallots; 5 cloves garlic; 4 tablespoons palm/ coconut sugar; 1 tablespoon coriander powder; 1 teaspoon salt

Kezia's Kitchen 👩‍🍳 @KeziaSmith

Morayfield, Queensland Australia

Tempeh or Tempe is a traditional Indonesian soy product, that is made from fermented soybeans.
The sweetened with coconut palm sugar and choked full of flavors from spices and herbs.
And Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.

#MyCookbook
#Recipe11
#Week11

Kezia's Kitchen 👩‍🍳 @KeziaSmith

Morayfield, Queensland Australia

#MyCookbook
#Recipe11
#Week11

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Ingredients

3 cupcoconut water/ normal water
3salam leaves/ bay leaf
1 tablespoontamarind juice
500 gramTempeh, cut out 12 triangular pieces
Spices (ground)
3large shallots
5 clovesgarlic
4 tablespoonspalm/ coconut sugar
1 tablespooncoriander powder
1 teaspoonsalt

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Steps

1

Place coconut water/ normal watee, salam leaves, tamarind juice, and the spice paste in a pot and bring to a boil.
2

Reduce the heat to medium-low, add tempeh, cover with a lid, and simmer until all the liquid is gone and the spices are fully absorbed by the tofu and tempeh.
3

Heat enough oil for deep frying, fry the tempeh until golden brown.
4

Serve while warm with rice or any side dish you like.

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Cooksnaps

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Kezia's Kitchen 👩‍🍳 @KeziaSmith

on August 08, 2020 06:27

Morayfield, Queensland Australia

Indonesian 🇮🇩 home cook living in Australia 🇦🇺Cooking is my passion and my happiness.I stay connected to my roots by sharing the taste of Indonesia from my kitchen to yours.My love for food is endless , let’s enjoy delicious recipes together!Cookpad Ambassador.