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Monday, August 6, 2012

Tempe & Tahu Bacem (Javanese Sweet Marinated Tofu & Tempeh)



In Indonesian & English

Bahan
-  125 gr Tempe, 250 gr Tahu, Minyak    Haluskan:
-  2 cm Lengkuas & 1 Sereh-geprek          -  60 gr Gula jawa, 3 Kemiri, 1½ st Garam
-  350 ml Air kelapa*, 4 sm Kcp mns        -  1½ st Ketumbar, ½ st Jintan
-  2 Daun salam, ¼ st Asam                         -  6 Bawang merah, 3 Bawang putih

Cara membuat
-   Potong2 tahu & tempe agak tebal (min ketebalan 5 cm), ltkkan di panci uk sedang. Tuangi air kelapa, bumbu hls, bahan lain (kec. minyak). Masak dng api kecil hingga bumbu menyerap dlm tahu & tempe (berwarna coklat tua) & air bumbu menyusut. Keluarkan tahu & tempe dari panci, tiriskan.
-   Panaskan minyak di atas api sedang, goreng tempe & tahu sebentar saja seblm dihidangkan. Makan dng cabai rawit.
* Air kelapa dpt diganti dng 350 ml air yg dicampur dng ¾ st cuka & 3 st gula pasir

Ingredients
-  2 Bay leaves, 250 gr firm Tofu, Frying fat    Grind into a paste:
-  2 cm Galangal & 1 Lemongrass-bruised             -  60 gr Coconut sugar, 3 cloves Garlic
-  ¼ tsp Tamarind, 350 ml Coconut water*          -  1½ tsp Coriander, 3 Candlenuts
-  125 gr Tempeh, 4 tbsp sweet Soy sauce         -  1½ tsp Salt, 6 Shallots, ½ tsp Cumin

Directions
-   Cut the tempeh & tofu into pieces minimal about 5 cm thick; place them in a medium size pot. Pour in coconut water, ground spices & other ingredients (except the frying fat). Cook over low heat until the ground spices dissolves (tofu-tempeh color becomes dark brown & the liquid absorbed). Remove tofu & tempeh from the pot & drain them.
-   Preheat the frying fat over medium heat; fry the tempeh & tofu just for awhile right before serving. Eat them along with bird`s eye chilies.
* Coconut water substitute: mix 350 ml water with ¾ tsp vinegar & 3 tsp sugar.

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