Recipes Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

 

Recipes Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

Recipes Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

  1. 400 grms tempe (1 stick), lower into the box to taste
  2. one liter coconut water
  3. a hundred and fifty gr brown sugar (to taste), shaved
  4. 2 gulf leaves
  5. 1 section galangal, crushed
  6. 1/2 tsp tamarind chutney
  7. GROUND SPICES
  8. six pcs shallots
  9. 4 cloves garlic
  10. 2 pcs candlenut
  11. 1 tsp coriander
  12. 3 stalks lemongrass, white grab and then crushed
  13. in order to taste Salt

Recipes Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

  1. Boil the coconut drinking water along with ginger, bay results in and tamarind chutney.

  2. Once boiling, add tempeh plus ground spices. Stir briefly.

  3. When boiling again, place in brown sugar. Stir again, plus cook until the water will be reduced (just a bit) plus the seasoning is absorbed. Eliminate and drain tempeh.

  4. Fried tempeh briefly over medium/high heat (no have to fry as well long, because basically tempe will be already cooked).

  5. Act as a complement to the primary dish.