Tempeh is a food full of perfect nutrition, has a very high protein because it is made from fermented soybeans to become a delicious and nutritious food. Tempeh is one of the favorite foods for almost all Indonesian people, so its existence is very sought after and needed.
Even so, tempeh is currently experiencing a raw material crisis, because the main ingredients are imported from abroad, so soybeans are very expensive, while the main focus of tempeh is cheap nutritious food, so currently tempeh is no longer categorized as cheap food.
For me, tempeh is a must-have in the kitchen, because my husband loves it, he can't live without tempeh, especially with tempeh wrapped in banana leaves. Fun fact, that tempeh wrapped in banana leaves tastes better than those wrapped in plastic, even though the price is the same, but it seems that tempeh wrapped in banana leaves is more perfectly fermented.
You know that I always cook tempeh bacem every weekend as stock that must be in the refrigerator and then fried every day, so I'm very practical to prepare food for my husband, especially for breakfast. It's a bit complicated because you have to work full time in the kitchen all day, but it will be very practical every day.
Well, luckily today I have more time to cook tempeh bacem, so I can take some photos to show you how to make tempeh bacem. Especially for those who have just started a healthy life, tempeh bacem can be used as a substitute for meat that has high protein which is good for the body, as a good amino acid for daily needs.
So, making tempeh bacem is very easy, the important thing is that you have fresh tempeh and some other ingredients, for that, here are the ingredients and steps you need to know, here we go!
Ingredients:
- 1 pack of tempeh, cut into pieces with a thickness of 1 cm so that tempeh is not easily broken.
- 4 cloves of red onion
- 4 cloves garlic
- 3 tsp sweet soy sauce
- 1 tsp sesame oil
- 1 pcs cinnamon
- Lime leaves
- Cut acid
- 1 pc lemongrass
- 6-9 pcs red chili (adjust according to desired spicy)
- 1 pack of coriander powder, use only 3-5 grams
- Salt and sugar for seasoning
How to make tempeh bacem:
- Cut the tempeh with a thickness of at least 1 cm, then set aside.
- Clean the delicate materials; red pepper, onion and garlic, then puree using a blender.
- Prepare lemongrass, cinnamon, lime leaves and cut tamarind, wash clean and beat lemongrass then knot. Heat the wok pan then stir-fry the mashed spices, add the chopped tamarind, lemongrass, lime leaves and cinnamon, stir.
- Enter the tempeh that has been cut into pieces, then add a little water and cook for 10 minutes.
- Add coriander powder, soy sauce and sesame oil. Give seasoning in the form of salt and sugar, taste test. Cook until the water dries up and serve. If you want to use it as food stock, store it in the chiller for a maximum of 7 days.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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