Thursday, July 23

tempe bacem - sweet fried tempeh

Tempe Bacem Sweet fried tempe

300 gr tempe
2 salam leaves (indonesian bay leaf) can substitute european bay or curry leaf
1 sereh (lemongrass)
500 ml water or coconut water

2 cm laos (galangal)
1/2 tsp ketumbar (coriander seed)
1 shallot
1 tsp salt
2 cloves garlic
2 tsp palmsugar
1 tsp grated coconut
2 red lomboks (chilli)
2 teaspoon ketchap mani(optional)

Cara membuat:preparation/method:
Cut the tempe into small slices and slice again into 2-3 cm long pieces. Pound or grind the ingredients for the bumbu into a fine paste. Heat in a wok the water and add the bumbu, the tempe, the salam and the sereh and let it simmer slowly until the fluids have evaporated. Heat in a wok the oil and the the tempe golden brown and serve.

As dinner was obviously served at night, i gave up taking food pics due to crap lighting and we never had any leftover for lunch to be photographed in daylight!
This is great with rice and a dry or wet meat or veg curry.

While on holiday we ate this nearly every night, its a little like a sweet savoury version of peanut brittle, but not so sweet of course, and actually not so brittle, so not really alot like peanut brittle at all!!!! but its the closest i could come at a comparison. i hate tempe usually but this, i really dug!
What i did find really interesting about Indonesian cooking is that although they use coriander seed alot in recipes they never, ever use the grown leaves like the Thais and Vietnamese do. I wonder why?


Katrine said...

i'm not sure. temphe still scares me, but maybe it deserves another chance :)

Kel said...

yes, tempeh scares me too! but this is really really good but gotta get the cruch happenning or it doesnt work!

Jen said...

the dish renewed myinterest in tempeh...Steve has cooked it a few times since bali. once with sate and that lovely peanut sauce...all the better to drown it in.!

Kel said...

oh yummm, lucky you!