Tempe Marinated in Coconut Water (Tempe Bacem)


750 g tempe thickly sliced
900 ml coconut water
600 g palm sugar
2 cm galangal
4 bay leaves
Cooking oil
7 shallots
4 garlic cloves
2 teaspoon coriander
3 candle nuts
1 teaspoon salt

Cooking instructions:
1. Blend the shallot, garlic, candle nuts, and coriander in a food processor.
2. Put the coconut water in a pan and add the spice paste, palm sugar, galangal, bay leaf, and salt.
3. After it is boiling add the tempe. Cook until the coconut water dried.
4. Fried the tempe in medium heat until golden.