I grilled the bacem this time 😀
1 block of extra firm Tofu, slice
1 block of tempeh, slice
2-3 garlic
2 red bird eye chilies
1/2 of a large onion
3 candlenut
1/4 tsp each turmeric powder and galangal powder
1 stalk lemongrass, bruise
2 Indonesian bay leaf (daun Salam)
2 tbsp organic coconut palm sugar
1 tbsp Indonesian sweet soy sauce (kecap manis)
Salt to taste
2 tbsp olive oil
A little water (1/8-1/4 c)
Make paste of onion garlic chilies and candlenut
Heat oil , saute paste, powders, lemongrass and bay leaf
Pour in water, stir
Add in sugar and sweet soy sauce
Season with salt
Lower heat and add in Tofu and tempeh slices, coating evenly
Simmer until water evaporating (adding a little more water if needed)
Great as is, with warm rice. You can also fry or grill the Tofu and tempeh once ‘marinated’ and cooled to room tempt.
As shown is broiled in oven
Tahu Tempe Bacem
Ingredients
- 1 block of extra firm Tofu slice
- 1 block of tempeh slice
- 2-3 garlic
- 2 red bird eye chilies
- 1/2 of a large onion
- 3 candlenut
- 1/4 tsp each turmeric powder and galangal powder
- 1 stalk lemongrass bruise
- 2 Indonesian bay leaf daun Salam
- 2 tbsp organic coconut palm sugar
- 1 tbsp Indonesian sweet soy sauce kecap manis
- Salt to taste
- 2 tbsp olive oil
- A little water 1/8-1/4 c
Instructions
- Make paste of onion garlic chilies and candlenut
- Heat oil , saute paste, powders, lemongrass and bay leaf
- Pour in water, stir
- Add in sugar and sweet soy sauce
- Season with salt
- Lower heat and add in Tofu and tempeh slices, coating evenly
- Simmer until water evaporating (adding a little more water if needed)
