RESEP BACEM TEMPE bumbunya meresap sampe dalem
RESEP BACEM TEMPE
Bacem Tempe (Sweet Coconut-Water Braised Tempeh)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 2 papan tempe menjadi 12 bagian (jangan terlalu tipis, agak tebal); sisihkan.
- Haluskan bawang merah dan bawang putih.
- Siapkan wajan, masukkan tempe, lalu masukkan semua bumbu: bawang merah-putih halus, daun salam, sereh, lengkuas, ketumbar bubuk, garam, kaldu ayam bubuk, micin, asam jawa, gula pasir, dan gula merah.
- Terakhir masukkan air kelapa.
- Nyalakan kompor, aduk hingga bumbu tercampur rata, lalu masak tempe hingga bumbu meresap dan airnya menyusut, sesekali dibalik.
- Setelah bumbu meresap, matikan api dan biarkan dingin; sebagian bisa disimpan sebagai stok di kulkas.
- Goreng sebagian tempe bacem dengan api tidak terlalu besar dan sebentar saja (karena mengandung gula, mudah gosong), hingga berwarna coklat.
- Angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the 2 boards of tempeh into 12 pieces (not too thin — keep the slices fairly thick); set aside.
- Blend the shallots and garlic until smooth.
- Prepare a pan, add the tempeh, then add all the seasonings: the ground shallots and garlic, bay leaves, lemongrass, galangal, ground coriander, salt, chicken bouillon powder, MSG, tamarind, sugar, and palm sugar.
- Finally, pour in the coconut water.
- Turn on the heat and stir until the seasoning is combined, then cook the tempeh until the seasoning soaks in and the liquid reduces, flipping occasionally.
- Once the seasoning has fully absorbed, turn off the heat and let it cool; some can be stored in the fridge as a stock item.
- Fry some of the bacem tempeh over not-too-high heat, briefly (since the sugar content makes it burn quickly), until golden brown.
- Remove and drain.
Mode Masak
RESEP BACEM TEMPE
Bacem Tempe (Sweet Coconut-Water Braised Tempeh)
RESEP BACEM TEMPE bumbunya meresap sampe dalem
RESEP BACEM TEMPE bumbunya meresap sampe dalem
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong-potong 2 papan tempe menjadi 12 bagian (jangan terlalu tipis, agak tebal); sisihkan.
- Haluskan bawang merah dan bawang putih.
- Siapkan wajan, masukkan tempe, lalu masukkan semua bumbu: bawang merah-putih halus, daun salam, sereh, lengkuas, ketumbar bubuk, garam, kaldu ayam bubuk, micin, asam jawa, gula pasir, dan gula merah.
- Terakhir masukkan air kelapa.
- Nyalakan kompor, aduk hingga bumbu tercampur rata, lalu masak tempe hingga bumbu meresap dan airnya menyusut, sesekali dibalik.
- Setelah bumbu meresap, matikan api dan biarkan dingin; sebagian bisa disimpan sebagai stok di kulkas.
- Goreng sebagian tempe bacem dengan api tidak terlalu besar dan sebentar saja (karena mengandung gula, mudah gosong), hingga berwarna coklat.
- Angkat dan tiriskan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the 2 boards of tempeh into 12 pieces (not too thin — keep the slices fairly thick); set aside.
- Blend the shallots and garlic until smooth.
- Prepare a pan, add the tempeh, then add all the seasonings: the ground shallots and garlic, bay leaves, lemongrass, galangal, ground coriander, salt, chicken bouillon powder, MSG, tamarind, sugar, and palm sugar.
- Finally, pour in the coconut water.
- Turn on the heat and stir until the seasoning is combined, then cook the tempeh until the seasoning soaks in and the liquid reduces, flipping occasionally.
- Once the seasoning has fully absorbed, turn off the heat and let it cool; some can be stored in the fridge as a stock item.
- Fry some of the bacem tempeh over not-too-high heat, briefly (since the sugar content makes it burn quickly), until golden brown.
- Remove and drain.
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