Tuesday, 27 November 2012

Jadah tempe

Jadah tempe is a traditional yet very popular food from Kaliurang district in Yogyakarta. It is 2 foods, jadah (steamed glutinous rice and coconut cake) and tempe bacem (tempe cooked in palm sugar spice) that is served together. The taste is very unique, savoury from the jadah and sweet from the tempe is combined in harmony at one bite.



Tempe bacem

Ingredients:
1 tempe, cut rectangle
1 - 2 cups coconut water or water
2 Indonesian bay leaves
2 cm Galagal, pound a bit
2 small blocks palm sugar, thinly sliced
3 garlics
6 shallots
2 tsp coriander seed, toasted
2 tbs kecap manis (sweet soy sauce)
salt, to taste
oil for frying

Methods:

Ground garlic, shallots, coriander and salt until smooth. 
Put it with other ingredients in a pan. Bring to boil and simmer until the water and spices are absorbed. Drain and set aside.
Heat oil on a wok and fried the tempe. 


For the jadah (or uli/ketan/gemblong in other region), I used the same recipe as ketan bakar serundeng (Grilled glutinous rice cake with sauted grated coconut). 
After we pound the steamed glutinous rice and coconut, take a bit of it and use a plastic glove or just a plastic bag (so it will not stick to your palm) and shape the jadah oval the same size as the tempe. We do not grill the ketan/jadah after that.

How to eat the jadah tempe? 
Stack one jadah and one tempe, then eat them together... Yum yum!