Tempe Bacem: A Flavorful Indonesian Delight
Introduction
Tempe Bacem, a beloved dish from Indonesia, showcases the rich flavors of tempeh marinated and cooked to perfection. With its sweet and savory notes, this dish is not only delicious but also a nutritious option for plant-based diets. The combination of spices and aromatics creates a mouthwatering experience, making it a must-try for any culinary enthusiast.
Ingredients
| Ingredients | Quantity |
|---|---|
| Large tempeh (cut into 4 pieces) | 1 papan (about 400-500g) |
| Salam leaves (Indonesian bay leaves) | 4 leaves |
| Lemongrass (crushed) | 1 stalk |
| Water | 800 ml |
| Brown sugar (finely chopped) | 4 small blocks (about 100g) |
| Tamarind (dissolved in hot water) | 1 tsp (dissolved in 100ml) |
| Salt | To taste |
| Granulated sugar | To taste |
| Ground black pepper | To taste |
| Mushroom stock (optional) | To taste |
Spice Paste
| Spice Paste Ingredients | Quantity |
|---|---|
| Shallots (finely chopped) | 8 cloves |
| Garlic (finely chopped) | 4 cloves |
| Galangal (sliced) | 2 pieces (about 2 inches) |
Instructions
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Preparation of Ingredients: Begin by gathering and preparing all the ingredients. Cut the tempeh into pieces and set aside.
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Making the Spice Paste: In a mortar and pestle or food processor, blend the shallots, garlic, and galangal until smooth. This aromatic paste will be the base of your dish.
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Sautéing the Spice Paste: In a large skillet or pot, heat a splash of oil over medium heat. Add the spice paste and sauté until fragrant. This should take about 3-5 minutes. Next, incorporate the salam leaves and crushed lemongrass, stirring well until the mixture is aromatic.
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Simmering the Tempeh: Pour in the water, followed by the tamarind water, and add the chopped brown sugar. Stir to combine. Season the mixture with salt, granulated sugar, black pepper, and optional mushroom stock. Bring to a gentle boil.
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Cooking the Tempeh: Once the liquid is boiling, carefully add the tempeh pieces. Allow the mixture to simmer on low heat until the water reduces and thickens, absorbing the flavors. This should take about 20-30 minutes.
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Marinating the Tempeh: After cooking, remove the pot from heat and cover it. Let the tempeh sit for approximately 30 minutes to ensure it absorbs the marinade fully.
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Frying the Tempeh: In a separate frying pan, heat oil over medium-high heat. Once hot, carefully add the marinated tempeh. Fry until golden brown and crispy, which should take just a few minutes on each side. Be cautious not to over-fry; the goal is to achieve a slight crispness without burning.
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Serving: Once cooked, remove the tempeh from the oil and let it drain on a paper towel to remove excess oil. Serve your delicious Tempe Bacem warm, either as a side dish or as part of a larger meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150-200 kcal |
| Protein | 10-15g |
| Carbohydrates | 20-25g |
| Dietary Fiber | 5-7g |
| Fat | 5-10g |
| Sodium | Varies by seasoning |
Conclusion
Tempe Bacem is not just a dish; it is a celebration of flavors that highlights the versatility of tempeh. The sweet and savory balance, paired with the aromatic spices, creates an unforgettable experience that is perfect for any occasion. Happy cooking, and enjoy this culinary journey through the heart of Indonesia!
