Tempe Bacem (Twice-cooked Tempeh)


Tempeh is a good source of protein, iron and dietary fibre for vegans & it’s less processed than our usual tofu. (reference: Tempeh http://en.wikipedia.org/wiki/Tempeh).
Lately I’m addicted to it. It’s a natural fermented form of soy beans, this makes it almost like an Asian camembert/brie with a firmer consistency. This dish is very adequate for a winter night in front of the television.
Tempe Bacem can be treated as a snack or a side dish.

350g tempeh
1 onion, chopped
2 cloves garlic, chopped
1tsp ground coriander
1 tsp fresh ginger, finely chopped
1 bay leaf / or salem leaf
1 tsp galangal, chopped
1 tsp chilli power
1 Tbsp kecap manis
250 ml tamarind water
1 tsp salt
1~2 tsp brown sugar (optional)
cooking oil

1. Cut the tempeh into thick slices. Put all the ingredients except the oil in a saucepan. Add 250 ml of water and cook for 40~50 min until all the liquid has been absorbed by the tempeh. Make sure the pan do not burn.
2. Leave the tempeh to cool for a few minutes. Then deep-fry in hot oil, turning once. When the slices of tempeh are nicely , drain on a grease blotter.
3. Serve hot, warm or cold.
They can be kept in the refrigerator for up to a week. Reheat in microwave, non-stick frying pan, or in the oven.


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