Tempe Bacem: A Delightful Sweet and Savory Tempeh Dish
Tempe Bacem is a traditional Indonesian dish that showcases tempeh, a protein-rich soy product, marinated and cooked to perfection in a fragrant blend of spices and coconut water. This delightful recipe brings together a harmonious balance of sweet, savory, and aromatic flavors, making it a must-try for anyone seeking to explore Indonesian cuisine. Enjoy it as a side dish or as a flavorful addition to your main course.
Ingredients
| Main Ingredient | Quantity |
|---|---|
| Tempeh | 1 papan, sliced into 1 cm thick pieces |
Marinade and Seasoning
| Ingredient | Quantity |
|---|---|
| Coconut water | 500-600 ml |
| Sweet soy sauce (kecap manis) | 2 tablespoons |
| Dark palm sugar (gula aren) | 1 small block, grated (to taste) |
| Granulated sugar | 1-2 tablespoons |
| Lemongrass | 1 stalk, bruised |
| Bay leaves | 3 leaves |
| Kaffir lime leaves | 3 leaves |
| Galangal | 1 piece, bruised |
| Thick tamarind water | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Ground Spice Paste
| Ingredient | Quantity |
|---|---|
| Shallots | 8 pieces |
| Garlic | 5 cloves |
| Candlenuts | 4 pieces |
| Red curly chilies | 7 pieces (optional) |
| Ground coriander | 1.5 tablespoons |
Instructions
-
Prepare the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, candlenuts, red chilies (if using), and ground coriander. Blend until a smooth paste forms.
-
Sauté the Spice Paste:
- Heat a tablespoon of oil in a large skillet or pot over medium heat. Add the ground spice paste and sauté until fragrant and golden, about 3-5 minutes.
-
Add Marinade Ingredients:
- Incorporate all the marinade ingredients (except the coconut water) into the pot. Stir well and cook until the spices are fragrant and well combined.
-
Add Coconut Water and Tempeh:
- Pour in the coconut water and mix thoroughly. Add the tempeh slices, ensuring they are coated with the flavorful mixture.
-
Simmer:
- Let the tempeh simmer in the marinade for about 20 minutes. After this time, taste and adjust the seasoning if necessary. Continue to simmer for an additional 20 minutes, allowing the flavors to penetrate the tempeh.
-
Cook Until Caramelized:
- As the liquid reduces, cook until the tempeh is caramelized and the marinade is almost completely absorbed.
-
Cool and Fry:
- Turn off the heat and let the tempeh cool for 1-2 hours to allow the flavors to meld. Once cooled, heat oil in a frying pan over medium heat and fry the tempeh until golden brown on both sides.
-
Drain and Serve:
- Remove the fried tempeh from the oil and drain on paper towels to absorb excess oil. Serve warm as a delicious side dish or as part of a larger Indonesian meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 10 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 5 g |
| Sugars | 8 g |
| Fat | 5 g |
Cooking Tips:
- Feel free to adjust the sweetness by varying the amount of palm sugar and granulated sugar according to your preference.
- The optional chilies can be adjusted to your spice tolerance; skip them entirely if you prefer a milder flavor.
- Tempeh Bacem can be enjoyed hot or at room temperature, making it a versatile addition to your meal prep or picnic basket.
Indulge in the rich, earthy flavors of Tempe Bacem, and savor the delightful blend of spices that transform simple tempeh into a culinary masterpiece. Whether you’re familiar with Indonesian cuisine or trying it for the first time, this dish is sure to impress!
