Bacem Tahu Tempe ala Amy Kekey
Bacem Tahu Tempe is a traditional Indonesian dish known for its rich flavors and aromatic spices. This recipe, inspired by Amy Kekey, combines the earthy tastes of tempeh and tofu with a delectable sweet and savory sauce made from a blend of spices, coconut milk, and kecap manis (sweet soy sauce). It’s the perfect dish to serve with steamed rice or as a side to a larger meal. Let’s walk through how you can recreate this mouth-watering dish in your own kitchen.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tempe (medium-sized) | 1 block (approximately 300g) |
| Semi-cooked tofu | 15 pieces |
| Red chili peppers | 5 pieces (adjust to taste) |
| Shallots (medium-sized) | 10 pieces |
| Garlic bulbs | 5 cloves |
| Candlenuts (kemiri) | 2 large nuts |
| Black pepper | 1/5 tsp |
| Fresh ginger (optional) | A small piece |
| Fresh turmeric (optional) | A small piece |
| Sun Kara coconut milk | 1 packet (200ml) |
| Tamarind paste | A small amount (adjust to taste) |
| Palm sugar (or brown sugar) | As needed (to taste) |
| Sweet soy sauce (Kecap Manis) | As needed (to taste) |
| Salt, MSG, and seasoning | To taste |
Instructions:
| Step | Details |
|---|---|
| 1. Prepare the spice blend | Blend the garlic, shallots, red chilies, candlenuts, ginger, turmeric, and black pepper together until smooth. |
| 2. Sauté the spices | Heat a little oil in a pan and sauté the ground spice mixture. Add salt, MSG, palm sugar, and tamarind paste to create a thick, fragrant spice base. |
| 3. Add the tempeh and tofu | Once the spices have thickened, add the tempeh and tofu. Stir them gently to coat them in the spice mixture, and sauté for about 1 minute. |
| 4. Pour in the coconut milk | Add the coconut milk and cover the pan. Allow it to simmer until the sauce thickens and the flavors meld together. This will make the dish rich and creamy. |
| 5. Season to taste | Once the sauce has reduced slightly, add the kecap manis and adjust seasoning to taste. Let it simmer for a few minutes more until the sauce is absorbed by the tempeh and tofu. |
| 6. Serve and enjoy | Once the sauce has thickened and the flavors have fully absorbed, turn off the heat. Serve the Bacem Tahu Tempe while hot, alongside steamed rice or your favorite side dishes. |
Serving Suggestions:
Bacem Tahu Tempe can be served on its own as a flavorful vegetarian dish, or as an accompaniment to any traditional Indonesian meal. Pair it with steamed white rice or fried rice for a satisfying and complete meal. You can also serve it alongside fresh vegetables, or even with a side of sambal for added spice.
This Bacem Tahu Tempe is packed with flavor, offering a wonderful balance of sweet, savory, and aromatic notes. It’s a delicious, nutrient-dense dish that’s bound to become a staple in your kitchen.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 10g |
| Protein | 9g |
| Fat | 10g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 250mg |
Tips:
- Sweetness: Adjust the sweetness of the dish with more or less palm sugar, depending on your taste preference.
- Spice Level: The dish is mildly spicy due to the red chilies. If you prefer a hotter version, you can add more chilies to the spice blend.
- Coconut Milk: Using a high-quality coconut milk will help bring out the richness of the dish. If you prefer a lighter version, you can dilute it with a little water.
Enjoy this traditional Indonesian dish as a heartwarming meal that’s simple to make, yet full of complex, comforting flavors!
