hello mothers… still about cooking tempeh, this time we are going to try recipes from central Java, where many found in jogja and solo, that tempeh bacem
bacem cooking is one way to make food last longer, in this case is tempeh and tofu. after cooking with herbs, we can store in refrigerator
it tastes slightly sweet and savory cuisine has become the hallmark of origin jogjakarta
and here is the recipe ......
bacem cooking is one way to make food last longer, in this case is tempeh and tofu. after cooking with herbs, we can store in refrigerator
it tastes slightly sweet and savory cuisine has become the hallmark of origin jogjakarta
and here is the recipe ......
- 500 gr Tempeh Cut into pieces to taste, recommended about 4 x 6 cm
- 750 ml coconut water or thick coconut milk
- 700 gr palm sugar or brown sugar
- 2 cm galangal, cracked it
- 2 bay leaves
- oil for fried
- 2 clove of garlic
- 5-6 red onions
- 1 tsp salt
- 1 tsp coriander
- 1/2 tsp Cumin
- 1 tsp tamarind (Asem jawa ) , optional
- Put pieces of tempeh into pan, coconut water, spice paste (after mashed ) and other spices
- Cook until water dried, lift it ( in this section, bacem tempeh is already done )
- fry bacem tempeh into deep hottest oil, with small fire
- sereve it...
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