Tahu Tempe Bacem - stewed fried tofu and tempe

stewed fried tofu and tempe

250 gr tempe

250 gr tofu / tofu

200 gr palm sugar

2 salam leaves

2 cm galangal/laos

5 tbsp asemwater

2 tbsp kecap manis

1 tsp salt

1000 ml of coconut water

oil

 

bumbu:

5 shallots

4 cloves of garlic

1 tbsp ketumbar:

 

preparation:

Roast the ketumbar. Pound or grind the ingredients for the bumbu into a paste. Cut the tofu and tempeh into slices.

Heat in a wok / wadjan 3 tbsp oil and fry the paste. Add the tempeh, the tofu, salt, salam, the laos, asam water, kecap and coconut water and bring to the boil. Let it simmer until all the liquid has evaporated.

Heat enough oil in a pan and fry the tempeh and tofu until golden.