How to cook it:
1. Puree all the spice ingredients using a blender or pestle.
2.Fry the tempeh until dry then in a pan, add ground spices, bay leaves, galangal, brown sugar, sweet soy sauce, salt, tamarind juice and mushroom stock. then add the fried tempeh,
3. Cook over medium heat until it boils, then reduce the heat and continue to cook until the water is reduced and the spices are absorbed. Stir occasionally so it doesn’t burn.
4. After the water has reduced and the tempeh looks shiny, turn off the heat and let it cool for a while.
5. Classic wet bacem tempeh is ready to be served. You can eat it straight or with hot rice..
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