Tempe Bacem: Deep Fried Spiced Tempe (Vegan)

Method5 steps · about 1 hr

1. 1

   Step 1: Using a food-processor or blender, blend the shallots (8), garlic (4 cloves), coriander seeds (1 tbsp) and palm sugar (100 grams) into a smooth paste.

   Uses 8 small shallots · 4 cloves garlic · 1 tbsp coriander seeds · 100 grams palm sugar

2. 2

   Step 2: Put the tempeh in a cooking pan. Add the blended paste, galangal (3 cm), bay leaves (2), salt (to taste) and 1 cup coconut water OR plain water. Add the 1 tsp tamarind juice if desired.

   Uses 250 grams tempe, cut in small pieces depending on the shape of the tempe. If it’s block-shaped, you can cut it into 2×2 cm blocks. · shallot-spice and palm-sugar paste · 1 tsp tamarind juice (optional) · 3 cm galangal, bruised · 2 bay leaves · Salt to taste · 1 cup coconut water OR plain water

3. 3

   Step 3: Cook the tempe on medium heat. When the liquid starts to boil, reduce the heat. Continue cooking on a small flame until all the liquid is absorbed/evaporated. Turn off the heat. Set aside.

   Uses tempeh in bacem braising liquid

4. 4

   Step 4: Prepare a frying pan or wok for deep-frying. Deep fry the tempe until it turns golden-brown.

   Uses braised seasoned tempeh · Vegetable oil for deep frying

5. 5

   Step 5: Transfer the tempeh to a serving plate. Serve with fresh chillies, ready steamed rice, or both, as desired.

   Uses fried golden bacem tempeh · Fresh chillies, to serve (optional; quantity unspecified) · Ready steamed rice, to serve (optional; quantity unspecified)