Tempeh Seasoned with Palm Sugar (BACEM TEMPE)

• 400 gr tempe (1 stick), cut into the box to taste
• 1 liter coconut water
• 150 gr brown sugar (to taste), shaved
• 2 bay leaves
• 1 section galangal, crushed
• 1/2 tsp tamarind chutney
• 6 pcs shallots
• 4 cloves garlic
• 2 pcs candlenut
• 1 tsp coriander
• 3 stalks lemongrass, white grab and then crushed
• to taste Salt

1. Boil the coconut water along with ginger, bay leaves and tamarind chutney.
2. Once boiling, add tempeh and ground spices.
3. Stir briefly.
4. When boiling again, put in brown sugar.
5. Stir again, and cook until the water is reduced (just a bit) and the seasoning is absorbed.
6. Remove and drain tempeh.
7. Fried tempeh briefly over medium/high heat (no need to fry too long, because basically tempe is already cooked).
8. Serve as a complement to the main dish.

coconut water, brown sugar, bay leaves, section galangal, tamarind chutney, shallots, garlic, candlenut, coriander, stalks lemongrass, salt

Taken from cookpad.com/us/recipes/301715-tempeh-seasoned-with-palm-sugar-bacem-tempe (may not work)