Tahu Tempe Bacem

Tofu and tempeh slow-braised in sweet soy sauce, palm sugar, and galangal until they absorb a caramel glaze.

Ingredients

• 700g tempeh
• 2 cups rice noodles
• a handful of minced garlic
• 1 1/2 tsp ground cumin
• 1/4 cup neutral vegetable oil
• 200g bean sprouts
• a handful of fresh kaffir lime leaves, chopped
• coconut cream, to taste
• 2 cups tamarind water
• 2 tsp ground turmeric
• a generous handful of cabbage

Instructions

1. 1

   Gather and prep the compressed rice cakes (lontong) and whole mackerel, measuring everything out so it is ready to go.

2. 2

   Heat coconut oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and cherry tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the whole mackerel, season with tamarind paste, and cook until just done, about 40 mins.

5. 5

   Warm the compressed rice cakes (lontong) alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the compressed rice cakes (lontong) and spoon the cooked mixture over the top.

7. 7

   Drizzle with crispy fried shallots and finish with a sprinkle of cilantro.

8. 8

   Serve immediately while everything is warm.

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