Tempeh and Beancurd Bacem
Ingredients
- 1 block of white beancurd (100g), cut to taste
- 1 board of tempeh (200g), cut to taste
- 750ml coconut water
- 50g palm sugar
- Sweet soy sauce
- 2 segments of galangal
- 2 bay leaves
- 3 tbsp tamarind juice
- Seasoning mix:
- 5 cloves of shallots
- 3 cloves of garlic
- 1 tsp coriander
- Salt and pepper
Cooking Instructions
- Boil coconut water with seasoning mix, galangal, bay leaves, tamarind juice, and palm sugar in a pot. Stir well and adjust the flavor
- Reduce the heat. Arrange the tempeh on the first layer and top with the beancurd. Make sure they are fully submerged and add sweet soy sauce on top. Cover the pot and cook until done.
- Deep-fry or air fry the tempeh and beancurd bacem right before serving.
- TIPS: Tempeh and beancurd bacem is more delicious when served after an overnight soak in spices. It can last for 3 days when stored in an airtight container in the refrigerator.
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