Javanese Tahu Tempe Bacem

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Grind shallots, garlic, coriander, and salt to a paste.

Ingredients quick view

14 ounces firm tofu, cut into slabs

12 ounces tempeh, cut into slabs

3 cups coconut water

5 shallots

3 garlic cloves

1 tablespoon ground coriander

2 inches galangal, bruised

3 daun salam

3 tablespoons palm sugar

2 tablespoons kecap manis

1 tablespoon tamarind water

1 teaspoon salt

Oil, for shallow-frying

Simmer gently so the tofu stays intact.

Bacem can be refrigerated after simmering and fried just before serving.

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