Tempe Tahu Bacem Recipe
Tempe Tahu Bacem is a classic Indonesian dish known for its sweet and savory flavors, with tempeh and tofu marinated in a rich mix of spices and simmered until tender. The unique taste comes from a delicious combination of aromatic spices, coconut sugar (gula merah), and a hint of savory goodness. This dish can be served as is or fried for a crispy texture.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brown sugar (gula merah) | 1.5 blocks |
| Large tempeh (cut into pieces) | 1 block (approximately 200-300 grams) |
| Firm tofu (cut into pieces) | 5 pieces |
| Kaffir lime leaves (optional) | 2 leaves |
| Bay leaves | 3 leaves |
| Lemongrass (cut into sections) | 2 stalks |
| Ginger (smashed) | 1 thumb-sized piece |
| Galangal (smashed) | 1 thumb-sized piece |
| Shallots (peeled) | 7 cloves |
| Garlic (peeled) | 3 cloves |
| Coriander seeds (ground) | To taste |
| Candlenuts (kemiri, crushed) | 2 nuts |
| Salt | To taste |
| Royco seasoning (or bouillon) | To taste |
| Water | As needed |
Instructions:
-
Prepare the Ingredients:
Begin by preparing the tofu and tempeh. Slice them into bite-sized pieces and set aside. For added flavor, smash the ginger, galangal, and lemongrass using the side of a knife. These aromatics will help to infuse the dish with rich, fragrant notes. -
Grind the Spices:
Using a mortar and pestle, grind the shallots, garlic, coriander seeds, and candlenuts into a fine paste. This will create the base of the flavorful marinade for the tempeh and tofu. -
Sautรฉ the Spices:
Heat a bit of oil in a large pan. Add the ground spice mixture and the smashed ginger, galangal, and lemongrass. Sautรฉ for about 2-3 minutes until fragrant. This step will help to release the essential oils from the spices and create a rich aroma. -
Add the Aromatics:
Add the bay leaves, kaffir lime leaves (if using), and the brown sugar. Stir to combine the ingredients and allow the sugar to begin dissolving, which will create a nice balance of sweet and savory flavors. -
Simmer the Tempe and Tofu:
Pour in enough water to cover the tempeh and tofu. Stir everything well, making sure the tempeh and tofu are fully submerged. Cook the mixture over medium heat, stirring occasionally, until the water reduces and the tempeh and tofu absorb the flavors. This should take about 20-30 minutes. If the liquid evaporates too quickly, you can add a little more water. -
Finish the Cooking:
Once the liquid has reduced and the tempeh and tofu have absorbed the spices, turn off the heat. At this point, the tempeh and tofu are fully cooked and infused with the delicious marinade. -
Serve:
The tempeh and tofu can be eaten as is, or you can fry them in oil for a crispy finish. Both methods are equally delicious, so itโs up to your preference. Serve this dish with steamed rice or as part of a larger Indonesian feast.
Pro Tips:
- Fried Option: If you like a crispy texture, you can fry the tempeh and tofu in hot oil for a few minutes until golden brown and crispy.
- Flavor Enhancements: Add a splash of sweet soy sauce (kecap manis) for a deeper, richer sweetness. You can also sprinkle fried shallots on top for extra crunch and flavor.
This simple yet flavorful dish brings the rich taste of Indonesian cuisine to your table. Perfect for vegetarians and those seeking a hearty, protein-packed dish!
