Tempe bacem

Typical Indonesian Central Java Recipes
How to make tempe and tofu bacem typical of Central Java? Know and tempe will not be separated from the Indonesian people and this is indeed a typical Indonesian food, it's hard to be able to loose or reduce the needs of tempe and this year, the proof of the year 2015 yesterday we have experienced the scarcity of soybean, hard to find soybean to make tempe and know if there are expensive, so many traders who go bankrupt stop producing tofu and tempe, they still survive to sell tempe and know the price is expensive and the portion is reduced.

Now we forget about the scarcity of this soybean, because the government brought in from other countries such as Thailand and India. Tempe and tofu is indeed practical to be processed by any means, fried, baked also delicious. It's good tempe in burn? hmm .. have not tried yet? this is my habit when I was little, tempe in wide box slice and then stabbed with stick and then put into a fire roasted tempeh will mengeluakan own oil seasoning enough salt sprinkled from tempe will come out this oil tempe grilled aroma feels more tasty.

But this time we will cook tempe bacem, this is often done by middle and east java, because I am a middle jawa people I love the title of tempe and tofu bacem typical of central java. This preparation is usually to mix gudeg Yogyakarta, actually not for gudeg but for food everyday at home also delicious. I often see my mother makes tofu and tempeh bacem so memorized way of making and recipe. There are 2 ways to make it with coconut water and plain water. With coconut water usually sweet taste will be more tasty. For spice actually no longer bother, now there is an instant. But to get a taste of the original should make yourself alone ...

Recipes & How to Make Tempe and Tofu Bacem Typical of Central Java

1. Ingredients & Recipes Bacem Tofu & Tempe With Coconut Water
   400 grams (1 -2 boards) tempeh, cut to taste
   Know 5 - 7 boxes or according to taste
   800 ml coconut water
   100 grams of brown sugar, comb
   2 tablespoons soy sauce
   1 bay leaf
   1 cm galangal, crushing
   ½ tsp salt
   the oil for frying
   The Pure Ingredients:
   6 onion grains
   4 cloves garlic
   ½ tbsp coriander
   3 stalks of lemongrass,
   Step Steps to Make Bacem Tempe with Coconut Water
   Please boil the tempe and tofu with coconut water, brown sugar, sweet soy sauce, bay leaf, galangal, salt, and spices until smooth and steaming.
   Heat oil, fry tempe and tofu over medium heat until brown not too dry.
   Then Raise, drain and last ready to serve.

Here I will also explain how to make tempe bacem with no coconut water.

400 grams of tempe, cut to taste
5 - 7 boxes know or as much as you want
300 ml of water
1 tbsp brown sugar
1 tbsp of acidic water
salt, sugar and sweet soy sauce according to taste
2 bay leaves
2 cm galangal, geprek
the oil for frying
The Pure Ingredients:
4 onions
3 cloves of garlic
½ tsp coriander
2 candlenuts

How to Make Tempe Bacem Without Coconut Water
Initially Mix the spices finely with water, brown sugar, tamarind, sugar, salt, and soy sauce in a pan or pan. Enter the tempe and tofu, stacking and flatten until submerged seasoning, add bay leaves and galangal.
Cook over low heat until the spices permeate and the water shrinks. Lift and chill.
Heat the oil and fry the tempe and tofu until dark brown should not be too dry.
If it is considered mature Lift, drain and serve