Tempe Bacem Without Coconut Water: A Delicious Indonesian Treat
Introduction
Tempe Bacem, a beloved traditional Indonesian dish, is known for its rich flavors and delightful aroma. This recipe offers a simplified version that does not require coconut water, making it easy to prepare while retaining the authentic taste. The combination of spices, herbs, and sweet soy sauce elevates the tempeh to a delicious level, perfect for serving alongside rice or as a savory snack. Let’s dive into the delightful journey of preparing Tempe Bacem, a dish that is both comforting and satisfying.
Ingredients
| Ingredient | Amount |
|---|---|
| Tempe (cut into pieces) | 1 small board |
| Red onions | 5 cloves |
| Garlic | 3 cloves |
| Candlenuts (kemiri) | 3 pieces |
| Ground coriander (ketumbar) | 2 teaspoons |
| Tamarind (dissolved in water) | 1 thumb-sized piece |
| Galangal (crushed) | 1 piece |
| Lemongrass (crushed) | 1 stalk |
| Kaffir lime leaves | 1 leaf |
| Bay leaves | 1 leaf |
| Brown sugar | 100 grams |
| Water | As needed |
| Salt | To taste |
| Flavor enhancer (optional) | To taste |
| Cooking oil | For sautéing |
Nutritional Information
| Nutritional Element | Amount per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 10 grams |
| Carbohydrates | 20 grams |
| Fats | 6 grams |
| Fiber | 5 grams |
| Sodium | 200 mg |
Instructions
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Prepare the Spice Paste: Begin by blending the red onions, garlic, candlenuts, ground coriander, salt, and optional flavor enhancer into a smooth paste. This aromatic mixture will form the flavor base of the dish.
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Sauté the Spices: Heat a little cooking oil in a pan over medium heat. Add the spice paste and sauté it briefly until it becomes fragrant, taking care not to burn it.
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Add Water: Pour in enough water to cover the tempeh, followed by the dissolved tamarind, brown sugar, crushed galangal, crushed lemongrass, kaffir lime leaves, and bay leaf. Stir well to combine all ingredients.
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Cook the Tempeh: Gently add the tempeh pieces into the pot, ensuring they are submerged in the liquid. Bring the mixture to a boil, then reduce the heat and cover the pot. Allow it to simmer until the liquid reduces and thickens, absorbing the flavors into the tempeh, which should take about 15-20 minutes.
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Fry the Tempeh: Once the tempeh has absorbed the flavor and the sauce has thickened, remove it from the pot. Heat oil in a frying pan over medium heat and fry the tempeh pieces briefly until they are lightly golden. This step enhances the texture and adds a beautiful color.
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Serve: Your Tempe Bacem is now ready to be enjoyed! Serve it warm as a main dish or as a side, alongside steamed rice and your favorite vegetable dishes.
Conclusion
This Tempe Bacem recipe showcases the exquisite flavors of Indonesian cuisine, and by omitting the coconut water, it becomes an accessible dish that anyone can recreate at home. Whether you’re a seasoned cook or just starting, this recipe promises a delightful experience that will tantalize your taste buds and satisfy your hunger. Enjoy your culinary adventure with this wonderful dish!
