Javanese Style Tempeh and Tofu, with Spinach Soup

Hi Friends!

I had a very awesome morning. I was locked out of the house :P

Drove me oldest babe to school only to come home realizing, I did not pack the house key into my handbag :P Yep, it was left INSIDE the house before we left for school :P

So my youngest and I just sat there in our car, in our driveway, calling and calling and calling my husband :P He was in a loooooong meeting hahahha So after trying to reach him for more than 45 mins. I drove to his workplace to borrow his key hahaha

Eventful morning :P

All these times, I always tried not to drive around the road his workplace area, as it is always busy with huge trucks, like shipment trucks, logging trucks etc. Them huge trucks always make me feel uneasy driving next to them lol But I had no choice. So I took a veeeeerrrry deep breath first before deciding yep, no other way to get into the house hahahah

Anyhoo...For this week's #fruitsandveggiesmonday, a gathering all posts related to fruits and veggies, hosted by either @lenasveganliving or @plantstoplanks for @vegansofsteemit, I have 2 Javanese recipes to share (Java is an island in Indonesia).

Bacem and spinach soup that is known as Sayur Bobor.

Bacem is a way of marinating for (normally) tempeh (fermented soy beans), tofu, and sometimes with boiled eggs too. Bacem is mostly sweet, as the Javanese people (especially from Central Java, where Bacem is originally from), love dishes in the sweet side.

grilled

Once marinated into Bacem, you can then either fry or grilled the Bacem. They are soooo good, I tell ya :D

While they are great to be eaten as is, or with warm rice, I find them to be extra special served with Sayur Bobor. Hence, am sharing two recipes in one ;-)

Here is how to Bacem, first.

fried

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Bacem
- 1 block of extra firm Tofu, slice
- 1 block of tempeh, slice
- 2-3 garlic
- 2 red bird eye chilies
- 1/2 of a large onion
- 3 candlenut
- 1/4 tsp each turmeric powder and galangal powder
- 1 stalk lemongrass, bruise
- 2 Indonesian bay leaf (daun Salam)
- 2 tbsp organic coconut palm sugar (more if you prefer sweeter)
- 1 tbsp Indonesian sweet soy sauce (kecap manis) - more if you prefer sweeter
- Salt to taste
- 2 tbsp olive oil
- A little water (1/8-1/4 c) - or coconut water

How To
- Make paste of onion garlic chilies and candlenut
- Heat oil , saute paste, powders, lemongrass and bay leaf
- Pour in water, stir
- Add in sugar and sweet soy sauce
- Season with salt
- Lower heat and add in Tofu and tempeh slices, coating evenly
- Simmer until water evaporating (adding a little more water if needed)

Once done, your bacem is ready to be fried or grilled. The very top picture, I grilled them under broiler by the way :D

Sayur Bobor

• 1.5 to 2 quart water
• 200 g frozen sliced long beans, rinse
• 300 g frozen spinach leaves, rinse
• 1 zucchini, sliced or cubed
• 1 large potatoes, skinned washed and cubed
• 15 baby carrots, sliced
• 1 bag fried Tofu puff, ready to use
• 1 can of coconut milk

Spice

• 1 scant tsp ground coriander
• 1/4 tsp lesser galangal powder
• 1 small dried galangal
• 1/2 of a large onion, turn into paste
• 3 garlic, turn into paste
• 3 candlenut, turn into paste
• 2-3 Indonesian bay leaf (daun salam)
• Salt, sugar and Hungarian Vegeta to taste (similar to Royco or other seasoning powder)

How To

• Bring water to boil
• Drop in rinsed but still frozen spinach and carrots. Cook for 10 mins
• Drop in long beans and potatoes
• Add in bay leaf and galangal, cook for another 10 mins
• Lower heat to medium and add in zucchini, fried Tofu puff, coconut milk and the rest of the spices
• Season to taste and simmer for another 15-20 mins

Thanks for looking and do check #fruitsandveggiesmonday to see other submissions from the others :D Also if you'd be interested in joining us, head to @vegansofsteemit page to see/the read the how to :D

See youse!

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