Tempe Bacem Recipe: Indonesian Sweet & Savory Tempe

Introduction

Tempe Bacem stands as a beloved culinary treasure from Indonesia, celebrated for its harmonious blend of savory, sweet, and aromatic flavors. This dish embodies the rich tradition of Indonesian street food, bringing together the wholesome texture of fermented soybeans—tempe—and an intricate spice marinade that infuses each piece with depth and complexity. Its origins trace back to Javanese cuisine, where it is enjoyed both as a street snack and a home-cooked comfort food. The process involves simmering the tempe in a fragrant spice mixture, allowing it to absorb the flavors fully before being fried to achieve a crispy exterior, offering an irresistible contrast to its tender interior. Tempe Bacem is versatile, making it a perfect accompaniment to steamed rice, a flavorful snack, or part of a larger Indonesian feast. At Love With Recipes (lovewithrecipes.com), we aim to bring you detailed insights into this dish’s preparation, history, and variations to help you master it in your own kitchen.

Time

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: approximately 1 hour

This allows sufficient time for preparing the spice marinade, simmering the tempe, frying, and resting before serving.

Needed Equipment

• Blender or mortar and pestle – for grinding spice paste
• Large saucepan or wok – for simmering the tempe in the spice mixture
• Frying pan or wok – for frying the tempe to crispy perfection
• Slotted spoon or tongs – to handle the tempe during frying and simmering
• Measuring spoons and cups – for accurate ingredient measurement
• Cutting board and sharp knives – for preparing ingredients
• Paper towels – for draining excess oil after frying
• Stirring spoons and spatulas – for mixing and handling
• Kitchen thermometer (optional) – for monitoring oil temperature during frying
• Serving platter or plates – for presentation

Tags

Indonesian Cuisine, Street Food, Vegetarian, Vegan, Savory Snacks, Traditional Recipes, Fermented Soybeans, Spicy, Fried Foods, Comfort Food

Serving Size

Serves 4 to 6 people, depending on portion size. Typically, 2 blocks of tempe are used, which can be sliced into smaller pieces for sharing or individual servings.

Difficulty Level

Intermediate. The recipe involves multiple steps including spice blending, simmering, and frying, but is straightforward enough for home cooks with basic cooking skills and some experience with Indonesian dishes.

Allergen Information

This dish contains soybeans (tempe) and may include ingredients like garlic and ginger, which can be allergenic for some individuals. Always check for specific allergies before preparing or serving.

Dietary Preference

Vegan and vegetarian-friendly. The recipe can be adapted for gluten-free diets by ensuring soy sauce is gluten-free, and for low-sodium diets by adjusting seasonings accordingly.

Course

Appetizer, Snack, Side Dish

Cuisine

Indonesian

Ingredients

Main Ingredient

Spice Paste (Bumbu Halus)

Seasonings (Bumbu Cemplung)

Instructions

Step 1: Preparing the Spice Paste

The foundation of Tempe Bacem’s flavor profile lies in its spice paste, known locally as Bumbu Halus. To achieve a smooth, aromatic paste, start by peeling the shallots and garlic cloves. Carefully peel the ginger, ensuring to remove any tough or fibrous parts. Once prepped, combine these ingredients in a blender or mortar and pestle. If using a blender, add a splash of water or oil to facilitate blending. Process until a smooth, uniform paste is achieved, with no large chunks remaining. The aroma at this stage will be fragrant and pungent, signaling readiness for the next step.

Step 2: Sautéing the Spice Paste

Heat a tablespoon of neutral oil—such as vegetable or canola oil—in a large pan or wok over medium heat. Once hot, add the blended spice paste. Stir continuously to prevent sticking and burning. Sauté the paste for approximately 3-4 minutes until it releases a fragrant aroma, the oil begins to separate slightly from the paste, and the mixture turns a slightly darker shade. This process develops the essential aromatic compounds, including the Maillard reaction, which lends depth to the flavor profile. Be attentive, as over-sautéing can lead to bitterness, whereas under-sautéing may result in less flavor development.

Step 3: Incorporating Seasonings (Bumbu Cemplung)

Next, add the seasonings to the sautéed spice paste. Pour in the sweet soy sauce, which imparts both sweetness and a rich color. Add the crushed galangal, which contributes a distinctive citrusy and pine-like aroma. Incorporate the chopped palm sugar pieces, which will melt during simmering, adding sweetness and complexity. Season with salt, bouillon powder, and black pepper, adjusting quantities to your taste preferences. Stir well to ensure all ingredients are evenly combined, allowing the flavors to meld. The mixture should be fragrant and glossy, ready for the addition of water.

Step 4: Simmering the Tempe in the Spice Broth

Pour the 600 ml of water into the pan, stirring to incorporate all seasonings thoroughly. Bring the mixture to a gentle simmer over medium heat. Once simmering, carefully add the sliced tempe blocks, ensuring they are submerged and coated with the seasoning broth. Adjust heat to maintain a gentle simmer—vigorous boiling can break the tempe apart. Cover the pan partially and allow the tempe to cook for approximately 15-20 minutes. During this process, the tempe absorbs the flavors, and the liquid reduces gradually, intensifying the seasoning profile. Stir gently every 5 minutes to prevent sticking and ensure even flavor absorption.

Step 5: Cooling and Preparing to Fry

After simmering, turn off the heat and allow the tempe to cool slightly in the broth for about 10 minutes. This resting period helps the flavors to settle and enhances the overall taste. Carefully remove the tempe slices from the broth using a slotted spoon or tongs, allowing excess liquid to drain. Place the pieces on a plate or tray lined with paper towels. This step ensures that the tempe is not overly moist before frying, which could cause splattering or sogginess.

Step 6: Frying the Tempe to Perfection

In a clean wok or frying pan, heat enough oil to submerge the tempe pieces—approximately 2-3 inches deep. Heat the oil over medium-high heat until it reaches around 180°C (356°F). If you do not have a thermometer, test the oil by dropping a small piece of tempe; if it sizzles and rises to the surface quickly, the oil is ready. Carefully add the tempe slices into the hot oil, frying in batches to avoid overcrowding. Fry each batch for about 3-4 minutes until the exterior turns golden brown and crispy. Use a slotted spoon or tongs to flip the pieces as needed, ensuring even frying on all sides. Once crisp and golden, transfer the tempe to paper towels to drain excess oil.

Step 7: Serving

Serve Tempe Bacem hot, either as a snack, appetizer, or alongside steamed rice and sambal. The crispy exterior combined with the tender, flavorful interior makes it a versatile dish. Consider garnishing with freshly chopped scallions or sliced chili for an extra burst of flavor. For an authentic presentation, arrange on a platter with a side of fresh vegetables and dipping sauces.

Preparation Tips

• Ensure the tempe slices are uniform in thickness for even cooking and frying.
• Adjust the sweetness by varying the amount of palm sugar and sweet soy sauce according to your taste.
• Use fresh galangal for a more vibrant aroma, but dried can be substituted if fresh is unavailable.
• For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
• Frying in hot oil is crucial for achieving the crispy exterior; maintain the oil temperature for consistent results.

Nutritional Information

Tips and Tricks

• Marinate the tempe in the spice mixture for longer (up to overnight) for more intense flavor absorption.
• Use a neutral oil with high smoke point, like sunflower or peanut oil, for frying to prevent burning and achieve crispiness.
• For a healthier version, bake the tempe slices at 200°C (392°F) until crispy instead of frying.
• Experiment with additional spices such as turmeric or lemongrass for variation.
• Make extra to store in the refrigerator, then reheat in a hot skillet or oven for a fresh-crisp texture.

Add-ons

• Sliced fresh chilies or sambal for an extra spicy kick.
• Chopped scallions or fried shallots as garnish.
• Crushed peanuts or sesame seeds for added texture and flavor.
• Accompany with Indonesian-style sambal goreng or other spicy condiments.

Side Dishes

• Steamed jasmine or basmati rice
• Indonesian sambal or chili sauce
• Fried vegetables such as kangkung or terong balado
• Pickled vegetables (acar) for contrast

Improvements

Enhance the flavor profile by adding a splash of coconut milk during simmering for creaminess or infusing the water with lemongrass for a citrusy aroma. Incorporate fresh herbs like cilantro or Thai basil for a fresh finish. For a smoky flavor, briefly char the tempe before frying or add smoked paprika to the seasoning mix.

Save and Store

Leftover Tempe Bacem can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pan-fry or bake until crispy. For longer storage, freeze the fried tempe in a sealed bag for up to 1 month. Reheat in a hot skillet or oven to regain crispiness.

FAQ

Can I prepare Tempe Bacem ahead of time?

Yes, you can prepare the simmered tempe a day in advance. Store it in the refrigerator and fry just before serving for the best texture.

Can I bake instead of fry?

Absolutely. Place the tempe slices on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 200°C (392°F) for about 15-20 minutes until crispy.

Is Tempe Bacem suitable for vegans?

Yes, as long as you use vegan-friendly soy sauce and ensure no animal-derived ingredients are included.

What variations can I try?

Adding turmeric, lemongrass, or lime leaves to the simmering broth can introduce new layers of flavor. Experiment with different spices to customize the aroma.

Conclusion

Tempe Bacem exemplifies Indonesia’s rich culinary heritage through its vibrant flavors and comforting textures. Its preparation, although involving multiple steps, is accessible and rewarding, offering a delightful balance of savory, sweet, and aromatic notes. Perfectly crispy on the outside and tender inside, this dish can elevate any meal, whether served as a snack, a side, or part of a festive spread. The key lies in the careful simmering to infuse flavors deeply, followed by frying to achieve the signature crunch. At Love With Recipes, we hope this comprehensive guide inspires you to bring the authentic taste of Tempe Bacem into your kitchen, delighting your taste buds and impressing your guests.

References

• Indonesian Food & Cooking by Sri Owen
• The Food of Indonesia by Heinz Von Holzen and Janet De Neefe