tempe bacem is a typical indonesian food that has spread to out of indonesia, delicious and delicious food is made from processed soybeans and usually in thr form of boxes, tempe bacem very much enjoying many people, over time may people forget this one food, or maybe even today's children who are not familiar with this one cuisine, once we try to introduce to our children about the typical cuisine of indonesia, one of the menu is very famous tempeh bacem, to be able to make tempe bacem material is very easy for us get let alone who still live in the village are all available, it is nice living in the countryside everything is still nstursl, the vegetables are abundant whitouth us having to buy because in the garden is available a lot, tempe bacem we can make yourself at home with the following ingredients.
ingredients
- the main material needed is 1 piece of tempeh size, approximately weighs about 300-400 grams
- medium sized onion for 6 cloves/pcs pell the skin and puree to be more pervasive
- large medium size garlic as much as 3-4 pcs, peel the skin and puree as well
- a good medium size serai rod, remove the skin and take the white part then puree
- coriander or corriander powder as much as approximately half a tablespoon
- coconut water to make the result more comfortable and approximately 500-600 ml
- good quality sweet soy sauce of approximately 2 tablespoons, choose a good viscosity level
- salt to taste or approximately as much as half a teaspoon
- red sugar is approximately as much as 100 grams , cut a small or combed to be more easily soluble with other materials
- large medium size galangal approximately 1 cm long, wash and brush before mixing and cooking with other ingredients
- leaves greetings as much as 1-2 sheets of medium size
- asam java to taste (approximately as much as half a small spoon or teaspoon)
- cooking oil sufficiently to fry the tempeh bacem later
- how to make tempe bacem delicious actually, how to make a recipe tempe bacem is very simple, the first step is to prepare a fryer or other large container
- enter the prepared coconut milk on top using a medium heat, then put the red onion, garlic, lemongrass and coriander, stir briefly
- enter the bay leaf, half a tespoon of tamarind and lengkuas, stir back until all ingredients are perfectly blended, while waiting for all the ingredients perfectly mixed, cut into a box or rectangular tempeh, width and length according to taste, but not too big so tempeh bacem seasoning penetrate deeply
- after all the ingredients are well blended enter the tempe pieces above into the tempe bacem spice on top. stirring occasionally and wait until the sauce of its seasoning shrinks and the hambir runs out of fresh tempe
- friends can immediately fry it with medium heat or can also store it in the refrigerator to eat another time
that's a practical recipe how to make tempeh bacem typical java is easy to make it easy, hopefully this recipe can be tried alone at home, useful for all readers,
that is all and tenk you.
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