Name: Tempe boiled with spices and fried (Tempe Goreng Bacem)
Yield: to serve four
Cuisine: Indonesia
Ingredients: 1 heaped tsp brown sugar; a pinch of ground laos (galingale); ½ tsp ground ginger; 1 tsp ground coriander; 1 salam leaf or bay-leaf; 1 cup water; salt; vegetable oil; 1 cup tamarind water; 2 cloves garlic; 350 g (12 oz) tempe; 1 small onion; ½ tsp chilli powder

Preparation info

to serve
four

Difficulty
Medium

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

350 g (12 oz) tempe
1 small onion
2

Method

Cut the tempe into thick slices and slice the onion thinly. Now put all the ingredients (except, of course, the oil) into a saucepan, cover, and cook for 50-60 minutes or until dry. Take care that the contents of the pan do not burn. Leave everything to cool for a few minutes, then fry in hot oil, turning once. When the slices of tempe are nicely brown, serve them hot.