Bacem an archipelago typical dishes are tasty and popular in Central Java to Yogyakarta. Bacem a way with how to preserve food processing, usually used for tempeh and tofu.
1. TEMPE bacem WITHOUT PRESCRIPTION COCONUT WATER
Ingredients and Seasonings:
400 grams of tempeh, cut to taste
300 ml of water
1 tablespoon brown sugar
1 tbsp tamarind water
salt, sugar and soy sauce to taste
2 bay leaves
2 cm galangal, geprek
oil for frying
puree:
4 red onions
3 cloves of garlic
½ tsp coriander
2 eggs hazelnut
HOW TO MAKE TEMPE bacem:
Mix the spices with water, brown sugar, sour, sugar, salt, and soy sauce in a skillet or saucepan. Enter tempeh, stacking and flatten until kerendam seasoning, add the bay leaves and galangal.
Cook over low heat until the spices to infuse and shrinking water. Remove and let cool.
Heat oil and fry tempeh until dark brown. Remove, drain and serve.
2 RECIPES WITH COCONUT WATER bacem TEMPE AND HERBS lemongrass
Ingredients and Seasonings:
400 grams of tempeh, cut to taste
800 ml of coconut water
100 grams of brown sugar, comb
2 tablespoons soy sauce
1 bay leaves
1 cm galangal, crushed
½ tsp salt
oil for frying
puree:
6 red onions
4 cloves of garlic
½ tbsp coriander
3 stalks lemongrass, take the whiteness
HOW TO COOK TEMPE bacem:
Ungkep or tempeh boiled with coconut milk, brown sugar, soy sauce, bay leaves, ginger, salt, and ground spices until cooked and absorbed.
Heat oil, fry over medium heat until browned. Remove, drain and serve.
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