Tempe Bacem: A Traditional Indonesian Delight
Tempe Bacem is a beloved Indonesian dish that transforms tempeh into a sweet and savory treat, infused with aromatic spices and herbs. This recipe not only celebrates the flavors of tempeh but also highlights the richness of traditional Indonesian cooking. Let’s dive into the delightful process of creating this flavorful dish that can be served as a main course or a side dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 papan (approximately 250 grams) |
| Garlic | 2 cloves |
| Shallots | 3 cloves (lightly crushed) |
| Coriander | To taste |
| Palm Sugar | 2 round pieces |
| Lemongrass (Sere) | 1 stalk (smashed) |
| Bay Leaves (Salam) | 2 leaves |
| Coconut Water | From 1 coconut |
| Salt | To taste |
| Cooking Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | ~15 grams |
| Carbohydrates | ~20 grams |
| Fat | ~5 grams |
| Fiber | ~4 grams |
Instructions
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Prepare the Spice Paste: Begin by crushing the garlic and shallots together until you have a fine paste. Set this mixture aside, as it will be the base for your marinade.
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Cook the Tempeh: In a pot, combine the coconut water, crushed spice mixture, palm sugar, smashed lemongrass, bay leaves, salt, and the tempeh. Stir well to ensure that the tempeh is coated with the spices and flavors.
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Simmer: Bring the mixture to a gentle simmer over medium heat. Allow it to cook until the liquid reduces and thickens, making sure to stir occasionally to prevent sticking. This process allows the tempeh to absorb the sweet and savory flavors, typically taking about 15-20 minutes.
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Cool Down: Once the liquid has reduced significantly, remove the pot from heat and let the tempeh cool in the marinade. This resting period enhances the flavor infusion.
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Fry the Tempeh: After the tempeh has cooled, heat a generous amount of cooking oil in a frying pan over medium heat. Once hot, add the marinated tempeh pieces. Fry them gently, turning occasionally until they are golden brown and crispy on the outside, about 5-7 minutes. Be careful not to let them burn.
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Serve: Remove the fried tempeh from the oil and drain on paper towels to remove excess oil. Serve warm as a main dish or a delightful side to accompany rice and vegetables.
Serving Suggestions
Tempe Bacem pairs wonderfully with steamed rice, sautéed greens, or a fresh cucumber salad. This dish can also be enjoyed as a protein-rich snack or appetizer, making it versatile for any meal of the day.
Final Thoughts
Tempe Bacem not only showcases the unique flavors of Indonesian cuisine but also highlights the health benefits of tempeh, making it a nutritious addition to any diet. The combination of spices and the natural sweetness from the palm sugar creates a dish that is sure to impress your family and friends. Enjoy this delightful recipe and share the love of cooking with those around you!
Feel free to explore variations of this recipe by adding your favorite spices or vegetables, making Tempe Bacem a truly personalized dish that reflects your culinary creativity!
