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We hope you got benefit from reading it, now let’s go back to tempeh seasoned with palm sugar (bacem tempe) recipe. You can cook tempeh seasoned with palm sugar (bacem tempe) using 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE):
- Provide 400 gr tempe (1 stick), cut into the box to taste
- Prepare 1 liter coconut water
- Take 150 gr brown sugar (to taste), shaved
- You need 2 bay leaves
- Take 1 section galangal, crushed
- You need 1/2 tsp tamarind chutney
- Use GROUND SPICES
- Take 6 pcs shallots
- Prepare 4 cloves garlic
- Provide 2 pcs candlenut
- Get 1 tsp coriander
- You need 3 stalks lemongrass, white grab and then crushed
- Use to taste Salt
Instructions to make Tempeh Seasoned with Palm Sugar (BACEM TEMPE):
- Boil the coconut water along with ginger, bay leaves and tamarind chutney.
- Once boiling, add tempeh and ground spices. Stir briefly.
- 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.
- Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
- Serve as a complement to the main dish.
Then you can store them in refrigerator and only fry them when you need it. Central Javanese meal is known with the sweetness in their taste. They like to add palm or brown sugar in their meal. This food is high in fibre and protein and it might go with rice or good as a finger food. It is high in protein, vitamins and minerals but low in sodium and carbs.
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