TEMPE BACEM

Ingredients:

• 200 gr tempe, cut square
• 1 cm of galangal or ½ tablespoon of galangal powder
• 2 Salaam leafs (Indian Bay Leaves)
• 250 ml thick coconut milk or 250 ml coconut water

Spice Paste:

• 4 shallots or half medium red onion
• 2 cloves of garlic
• 1 teaspoon of coriander
• 1 teaspoon of tamarind (asem jawa)
• 2 tablespoon of palm sugar/brown sugar
• Salt to taste

Instruction:

1. Grind or blend the spice paste.
2. Boil the coconut milk/coconut water together with tempe, galangal, Salaam leafs, and spice paste. Cook until the spices and water are absorbed. Then cool them off.
3. Heat up 50 ml oil into deep frying pan and fry the tempe both sides.
4. Serve with green bird’s eyes chilies.

Nutrition Composition of Tempe Bacem :