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

In Indonesian & English (the English version is below the recipe written in Indonesian)

Tempeh & Tofu Bacem (Javanese Marinated Tempeh & Tofu) is a traditional dish of Central Java (Indonesia). It's sweet, nutty & full of flavors. Bacem is a way to make the food (tempeh & tofu) stay longer & durable. After the slow cooked procedure, most recipes of this marinated tempeh & tofu apply frying process. However, it is also possible to BBQ them on top of charcoal. After the braising process, you can keep the tempeh-tofu in a container & store it in refrigerator. When you're ready for bbq or frying, just take whatever you need.

Bahan

• 125 gr Tempe, 250 gr Tahu, ¼ st Asam, Minyak
• 2 Daun salam, 2 cm Lengkuas & 1 Sereh-geprek
• 350 ml Air kelapa*, 4 sm Kecap manis

Haluskan:

• 60 gr Gula jawa, 3 Kemiri, 1½ st Garam, ½ st Jintan
• 1½ st Ketumbar, 6 Bawang merah, 3 Bawang putih

Cara membuat

• Potong2 tahu & tempe agak tebal (minimal ketebalan 5 cm), letakkan di panci berukuran sedang. Tuangi air kelapa, bumbu halus, bahan lain (kecuali minyak). Masak dengan api kecil hingga bumbu menyerap dalam tahu & tempe (berwarna cokelat tua) & air bumbu menyusut. Keluarkan tahu & tempe dari panci, tiriskan.
• Panaskan minyak di atas api sedang, goreng tempe & tahu sebentar saja sebelum dihidangkan. Makan dengan cabai rawit.
• * Air kelapa dapat diganti dengan 350 ml air yang dicampur dengan ¾ st cuka & 3 st gula pasir



Ingredients

• 2 Bay leaves, 125 gr Tempeh, 250 gr firm Tofu
• 2 cm Galangal & 1 Lemongrass-bruised, frying Oil
• ¼ tsp Tamarind, 350 ml Coconut water*
• 4 tbsp sweet Soy sauce

Grind into a paste:

• 60 gr Coconut sugar, 3 Garlic cloves, 3 Candlenuts
• 1½ tsp Coriander, 6 Shallots, ½ tsp Cumin, 1½ tsp Salt

Directions

• Slice 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 of 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 oil over medium heat; fry 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.