04 July 2009

Bacem Tempe


200 gr of tempe, sliced in round shape

300 ml of coconut water

1 cm of galangal

1 piece of Daun Salam (Eugenia polyantha)

1 piece of garlic, pounded

1 teaspoon of Ketumbar (Corriander Seeds)

25 gr of brown sugar

Salt depend on your taste

1 tablespoon of oil

2 slices of cheese, cut into star shape

Boil tempe in coconut water together with galangal, Salam Leaf (Eugenia polyantha), garlic, Corriander Seeds, sugar, salt until the water run out. Finally, add the oil and stir for a moment, lift it and ready to serve.

No comments:

Post a Comment