Tempe Bacem Delight
Tempe Bacem is a traditional Indonesian dish that brings together the savory and sweet flavors of tempeh, marinated in a delicious blend of spices and palm sugar, then lightly fried for a crispy finish. This delightful recipe is perfect as a side dish or a snack and is a staple in many Indonesian households. Let’s dive into the recipe for this wonderfully flavorful dish!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh (1 block) | 1 board/block |
| Shallots | 5-8 cloves |
| Garlic (large cloves) | 2 cloves |
| Candlenuts (kemiri) | 3 pieces |
| Coriander seeds | 1 ½ tsp |
| Salt | To taste |
| Palm sugar | 3 pieces |
| Lemongrass (bruised) | 1 stalk |
| Bay leaves | 2 leaves |
| Galangal (bruised) | 2-inch piece |
| Sweet soy sauce | To taste |
| Water | 400 ml |
| Cooking oil | For frying |
Instructions:
-
Prepare the Spice Paste
Start by grinding the shallots, garlic, coriander seeds, and candlenuts into a smooth paste. You can use a mortar and pestle or a food processor for this. Once blended, transfer the spice paste into a large pot. -
-
Add the Liquid and Seasonings
Pour 400 ml of water into the pot with the spice paste. Then add the palm sugar, a pinch of salt, the bruised lemongrass, bay leaves, and galangal. Stir everything together until the palm sugar dissolves and the flavors begin to blend. -
Prepare the Tempeh
Cut the block of tempeh into thick slices, about ½ inch thick. You want the pieces to be thick enough to absorb the flavors without falling apart. Once sliced, place the tempeh into the pot with the marinade, ensuring the tempeh is submerged in the liquid. Add sweet soy sauce to taste, adjusting for your preferred level of sweetness. -
Simmer the Tempeh
Bring the mixture to a boil over medium heat, then reduce to a simmer. Allow the tempeh to cook slowly in the spiced water until the liquid reduces and nearly evaporates, leaving the tempeh well-marinated and flavorful. Stir occasionally to prevent the tempeh from sticking to the pot and ensure even cooking. -
Drain the Tempeh
Once the liquid has nearly evaporated, remove the pot from the heat. Carefully drain the tempeh, allowing it to cool and dry slightly before frying. -
Fry the Tempeh
Heat some cooking oil in a frying pan over medium heat. Once the oil is hot, fry the tempeh for a short time, flipping occasionally to ensure both sides are golden brown and crispy. You don’t want to over-fry the tempeh—just a quick fry to achieve a crunchy exterior while keeping the inside moist and flavorful. -
Serve
Once fried to perfection, remove the tempeh from the oil and drain on paper towels to remove excess oil. Serve warm with rice or enjoy as a snack.
Notes:
- For a vegetarian-friendly version, you can replace sweet soy sauce with a vegan alternative.
- Tempeh Bacem can be stored in the refrigerator and reheated, making it an excellent make-ahead dish.
Enjoy your delicious Tempe Bacem! A perfect balance of sweet and savory, with aromatic spices that will transport you to the heart of Indonesia.
