What is Tempeh ?
Tempeh is Indonesian traditional Soy product, most popular from the island of Java. It is made by natural culturing fermentation process from Soybeans into a cake form. Tempeh has a higher contents of protein, vitamin and dietary fiber. It has an earthy flavor and a firm texture.
Now days Tempeh because of its nutritional value, Tempeh is used worldwide in vegetarian cuisine where Tempeh is used as meat.
Traditionally, Tempeh is wrapped in banana leaves. Often prepared in the kitchen by cutting into pieces & soaking in sauce and then frying. Here you can found Tempeh in refrigerated section of most health food store & in natural food aisle of grocery stores.
Tempeh Bacem is variation of Tempeh dish, where Tempeh boiled in spices, palm sugar, coconut milk and fried. The result is Spicy sweet, damp and dark colored Tempeh.
250 gram Tempeh
500 ml coconut milk
4 tablespoons kecap manis (sweet soy sauce)
1 tablespoon tamarind water
2 1/2 tablespoon palm sugar
1 teaspoon salt
2 bay keaves
500 ml vegetable oil for frying
Spices for Tempeh Bacem:
3 cloves garlic, peeled
1 tablespoon coriander
Cut the Tempeh about 1 1/2 cm put aside.
Grind the garlic, shallots using mortar & pestle/cobek or with food processor until fine paste.
Mix the coconut milk with spices, sweet soy sauce and tamarind water.
Put the Tempe, galangal, bay leaves in a non stick pot pan, pour the the coconut milk with spices.
Cook with low heat, until all the liquid dry, set aside.
Heat the vegetable oil over medium heat then fry Tempeh just a short time until brown at both side.
Remove from the hot oil.
Serve Tempe Bacem with sambal ( chilli sauce ).