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Spiced Sweet Tempe

Origin: Middle of Java Province & Jogjakarta
Source: My Grandmother

Spiced Sweet Tempe

Notes, Tipps & Tricks

This is a typical daily menu along the rural villages & suburb areas of Java Island. I remember my grandmother cooked it often during my childhood time. The ingredients are available anytime & the cooking process is simply quick and it tastes simply delicious. This is why we are Indonesian loves our tempe so much!! ;-) ..

Tipp: This is also a good alternative recipe for Vegetarian. Please use the fresh Tempeh to obtain the best result.

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Ingredients

Ingredients for 3 persons:

  1. 1 tempeh (500 gr/1 lb)
  2. 5 tsp Indonesian sweet soya sauce
  3. 2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water)
  4. 100 gr/3.5 oz palm sugar
  5. 2 cm galangale, crashed and sliced
  6. 2 salam leaves or bay leaves as subtitute
  7. 1 lt water

Spice for the paste:

  1. 4 shallots, chopped
  2. 2 cloves garlic, chopped
  3. 5 candlenuts, roughly chopped
  4. 1 tsp Koriander seeds oder 1/2 tsp coriander powder
  5. 1 tsp salt
Spiced Sweet Tempe Ingredients

Step-by-Step Instructions:

  1. 1

    Cut the tempeh in rectangular shape with 1 cm thickness.

    Irisan Tempe
  2. 2

    Put all ingredients for the paste in a blender or food processor and blend until smooth.

  3. 3

    Transfer tempe and the paste into a wok or a deep and large saucepan. Add kecap Manis, galangale and salam / bay leaves.

    Tempe Dilumuri Bumbu Bacem
  4. 4

    Pour in the water, cover and keep aside for 30 minutes. Make sure all tempeh pieces are covered with water.

    Tempe Bacem Direndam Bumbu
  5. 5

    Set the stove into medium heat and bring to boil uncovered. Stir occasionally.

    Masak Tempe Bacem
  6. 6

    Continue to simmer until the water is gone and tempeh turn to brown and quite dry.

    Masak Tempe Bacem
  7. 7

    Add 3 tbsp oil to fry. Arrange that the each tempeh is lied well on the wok surface, not stacking each other.

    Menggoreng Tempe Bacem
  8. 8

    Turn it over to fry the other side until both sides are dark brown. Serve hot with rice as a side dish or an accompaniment.

    Tempe Bacem Masak