TEMPE BACEM

INGREDIENTS

• 4oo gm Tempeh, sliced
• 1 Lemon grass stalk, beaten flat
• 2 Bay leaves
• 1 cm of fresh Galangal, crushed
• 2 ½ cups Water
• ½ tsp gnd Coriander
• 60 gm Spanish Onion, chopped
• 1 Garlic clove , crushed
• 1 tsp Salt
• 2 tbls Brown Sugar
• ½ tsp Coconut milk powder
• 1 tsp Sambal oelek

METHOD

1. Mix all ingredients.
2. Slow cook them on medium heat untill most of the mixture is absorbed by the Tempeh. Stir occasionally .Fry Tempeh in sufficient oil on medium-high heat until the colour of the Tempeh changes to light brown, but the Tempeh is not crispy.
3. Serve.