Twice-cooked tempeh (Tempe bacem) from Vegan Street Food: Foodie Travels from India to Indonesia (page 188) by Jackie Kearney

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Notes about this recipe

  • LFL on July 17, 2022

    This is the rare weeknight dish from this cookbook (and Kearney’s others, too) and it sounded good — it’s a twice cooked tempeh, at first simmered with flavorings and later sautéed. My husband made a mistake with the cooking—he didn’t realize he was suppose to simmer the tempeh uncovered, not covered, and that led to an extra twenty minutes of cooking. I’m not sure that did to the flavors, if it diffused or concentrated them. The sautéing didn’t go great either. Since he decided to do it in the same pot. It didn’t get browned much or seem fried. The end results weren’t bad, but also not wow. It needed salt, there was nothing salty in the ingredients. I would make tempeh bacem again but using a different recipe with a salty component. Since my husband messed it up so much, I’m not going to give this a rating, though.

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