Indonesian Bacem with Eggs, Tofu, and Tempe
Ingredients
- 5 boiled eggs
- 5 pieces of firm tofu
- 5 pieces of tempeh
- 800 ml coconut water
- 100 g dark palm sugar
- Tamarind water, as needed
- 6 thinly sliced red onions
- 4 crushed and chopped garlic cloves
- 1 tablespoon coriander powder
- 2 bay leaves
- 2 cm bruised galangal
- 1 teaspoon salt, or to taste
Preparation
Boil the coconut water until it comes to a boil, then add the sliced red onions, crushed garlic, bay leaves, bruised galangal, palm sugar, tamarind water, coriander powder, and salt.
Add the boiled eggs, tofu, and tempeh, then cook on low heat until the flavors are fully absorbed. For best results, let it marinate overnight.
Fry the eggs, tofu, and tempeh until golden brown.
Serve warm.
Tips
This dish is great as an afternoon snack and can be enjoyed with bird's eye chili for extra spice.
