RESEP BACEMAN TEMPE TAHU TELUR
Sweet Soy-Braised Tempeh, Tofu, and Quail Eggs (Bacem)
Bahan
BAHAN BAHAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong tempe tebal-tebal, siapkan tahu putih dan telur puyuh rebus.
- Haluskan bawang merah, bawang putih, dan ketumbar dengan sedikit air menggunakan blender.
- Masukkan bumbu halus ke wajan besar, tambahkan daun salam, lengkuas, garam, kaldu ayam bubuk, micin, gula merah, asam jawa, kecap manis, dan air kelapa, aduk hingga tercampur rata.
- Masukkan tempe dan tahu (telur puyuh dimasukkan belakangan), masak dengan api sedang hingga bumbu meresap dan air menyusut, sesekali diaduk perlahan.
- Setelah setengah matang dan air menyusut, masukkan telur puyuh, masak lagi hingga bumbu makin meresap.
- Matikan api, lalu diamkan (idealnya beberapa jam atau semalaman) agar bumbu makin meresap sempurna.
- Goreng sebentar tempe dan tahu bacem hingga wangi dan sedikit kecoklatan (jangan terlalu lama karena mengandung gula), angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the tempeh into thick pieces, and prepare the white tofu and boiled quail eggs.
- Blend the shallots, garlic, and coriander with a little water into a paste.
- Put the ground spice paste into a large pan, add bay leaves, galangal, salt, chicken bouillon powder, MSG, palm sugar, tamarind, sweet soy sauce, and coconut water, and stir until combined.
- Add the tempeh and tofu (add the quail eggs later), and cook over medium heat until the seasoning is absorbed and the liquid reduces, stirring gently now and then.
- Once it's halfway cooked and the liquid has reduced, add the quail eggs and cook further until the seasoning is absorbed even more.
- Turn off the heat, then let it sit (ideally a few hours or overnight) so the seasoning is fully absorbed.
- Fry the tempeh and tofu briefly until fragrant and lightly browned (not too long, since it contains sugar), then remove and drain.
Cook Mode
RESEP BACEMAN TEMPE TAHU TELUR
Sweet Soy-Braised Tempeh, Tofu, and Quail Eggs (Bacem)
RESEP BACEMAN TEMPE TAHU DAN TELUR
RESEP BACEMAN TEMPE TAHU DAN TELUR
Bahan
BAHAN BAHAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong tempe tebal-tebal, siapkan tahu putih dan telur puyuh rebus.
- Haluskan bawang merah, bawang putih, dan ketumbar dengan sedikit air menggunakan blender.
- Masukkan bumbu halus ke wajan besar, tambahkan daun salam, lengkuas, garam, kaldu ayam bubuk, micin, gula merah, asam jawa, kecap manis, dan air kelapa, aduk hingga tercampur rata.
- Masukkan tempe dan tahu (telur puyuh dimasukkan belakangan), masak dengan api sedang hingga bumbu meresap dan air menyusut, sesekali diaduk perlahan.
- Setelah setengah matang dan air menyusut, masukkan telur puyuh, masak lagi hingga bumbu makin meresap.
- Matikan api, lalu diamkan (idealnya beberapa jam atau semalaman) agar bumbu makin meresap sempurna.
- Goreng sebentar tempe dan tahu bacem hingga wangi dan sedikit kecoklatan (jangan terlalu lama karena mengandung gula), angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the tempeh into thick pieces, and prepare the white tofu and boiled quail eggs.
- Blend the shallots, garlic, and coriander with a little water into a paste.
- Put the ground spice paste into a large pan, add bay leaves, galangal, salt, chicken bouillon powder, MSG, palm sugar, tamarind, sweet soy sauce, and coconut water, and stir until combined.
- Add the tempeh and tofu (add the quail eggs later), and cook over medium heat until the seasoning is absorbed and the liquid reduces, stirring gently now and then.
- Once it's halfway cooked and the liquid has reduced, add the quail eggs and cook further until the seasoning is absorbed even more.
- Turn off the heat, then let it sit (ideally a few hours or overnight) so the seasoning is fully absorbed.
- Fry the tempeh and tofu briefly until fragrant and lightly browned (not too long, since it contains sugar), then remove and drain.
Cook Notes
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