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Indonesia has a variety of culinary delights, some of which are not healthy, but have many fans, such as fried foods and many healthy foods, the number of which cannot be counted on the fingers. And in my country, everyone has a lot of diversity, not only discussing the region, ethnicity, culture, and even the culinary delights are also many and varied. The one that I want to make here is tempe bacem, the ingredients of which are abundant in Indonesia. There are two kinds of tempe bacem itself, wet tempe bacem and dry tempe bacem, and tonight I will make dry tempe bacem which will definitely get you hooked.

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From its appearance, this bacem tempeh looks like it is not classy, ​​but in fact this bacem tempeh can be included in formal and classy events in Indonesia. The appearance of this bacem tempeh does not affect how this bacem tempeh actually tastes, the combination of palm sugar and sweet soy sauce that makes this tempe look black does not discourage the requester of this bacem tempeh. and so that you don't become curious, I will share this recipe with you, you can try my recipe and share it with your friends.

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<h1>The ingredients for making dry bacem tempeh are also not much and what is clear is that the way to make it is not too complicated. The materials needed are</h1>
**1. 5-6 sticks of small tempeh (as needed)**

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**2. 5 cloves of garlic**
**3. 1 red onion**

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**4. 1 tablespoon coriander**

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**5. 2 tablespoons of palm sugar**

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**6. 2 tablespoons of sweet soy sauce**

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**7. 2 tamarind seeds and soaked in a little water**

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**8. ½ tablespoon of salt**

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<h1>How to make :</h1>
**1. Cut the tempe into 2 or 3 parts depending on the size of the tempe and according to your taste**

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**2. Then slice the middle of the tempe with several reciprocal parts like we are going to bake fish, do so on until the tempe runs out**

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**3. After that, heat the oil for frying over medium heat**

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**4. After the hot oil is half cooked, don't make it too dry or too brown. Fry all the tempeh until it runs out.**

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**5. After that, grind the garlic, shallots, coriander and salt (you can grind it with a tool, but here I use a stone grinder)**

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**6. After the spices are smooth, stir-fry using a low heat the spices that have been mashed earlier, then mix the tamarind that has been given a little water, palm sugar and sweet soy sauce, stir until smooth**

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**7. After all the spices are mixed well, then add the half-cooked fried tempeh**

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**8. Then add ¼ cup of water, stir continuously until the tempeh is dry and the cooking oil is released from the spices.**

**9. Remove the tempe bacem and then enjoy it.**


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You can enjoy this bacem tempeh with the addition of spicy sauce, chili sauce or as your snack, don't blame me if when you try this recipe you will be addicted to the taste and will continue to make this bacem tempeh you can serve at casual events or official events family.
Enjoy trying the recipe from me. Greetings from us, Tomi and Maya from the city of Binjai, Indonesia