Tempe Bacem: A Delightful Indonesian Tempeh Dish
Tempe Bacem is a traditional Indonesian dish that combines the rich flavors of tempeh, a fermented soybean cake, with aromatic spices and seasonings. This dish is not only flavorful but also nutritious, making it a wonderful addition to any meal. Follow this detailed recipe to create a delectable Tempe Bacem that will tantalize your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (fermented soybean cake) | 1 ½ papan |
| For the Spice Paste: | |
| Galangal (lengkuas) | ½ piece |
| Shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 2 tablespoons, minced |
| For Sautéing: | |
| Lemongrass (sereh) | 1 stalk |
| Bay leaves (daun salam) | 4 leaves |
| Cooking oil | As needed |
| For Boiling: | |
| Water | 1 liter |
| Palm sugar (gula jawa) | 4 small pieces |
| Tamarind (asam madura) | ½ packet |
| Water (for dissolving tamarind) | 100 ml |
| Seasonings: | |
| Sweet soy sauce (kecap manis) | 2 tablespoons |
| Salt (garam) | 2 teaspoons |
| Pepper (merica) | To taste |
Nutritional Information
(Per serving, values may vary based on serving size)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 15 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 10 g |
| Sodium | 400 mg |
Instructions
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Prepare the Ingredients: Start by gathering all the ingredients and arranging them in separate containers to ensure a smooth cooking process.
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Cut the Tempeh: Slice the tempeh into cubes or rectangles according to your preference, ensuring they are evenly sized for consistent cooking.
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Make the Spice Paste: Clean the galangal and crush it lightly. Place all the spice paste ingredients, including the galangal, shallots, and minced garlic, into a blender. Blend until you achieve a smooth paste.
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Sauté the Spice Paste: Heat a suitable amount of cooking oil in a pan over medium heat. Add the blended spice paste along with the lemongrass and bay leaves. Sauté until fragrant, allowing the flavors to meld beautifully.
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Prepare for Boiling: Once the spices are aromatic, pour in the water and add the palm sugar, tamarind, sweet soy sauce, salt, and pepper. Stir well to combine and taste, adjusting seasonings as needed.
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Add the Tempeh: Gently place the cut tempeh into the boiling mixture. Reduce the heat to low and simmer, allowing the tempeh to absorb the flavors. Cook until the liquid reduces and thickens, which should take around 20–30 minutes.
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Rest for Flavor: Once the liquid has thickened, turn off the heat and let the tempeh sit in the sauce for at least 30 minutes. This resting period will allow the spices to penetrate the tempeh thoroughly, enhancing its flavor.
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Fry the Tempeh: In a separate pan, heat enough oil for deep frying over low heat. Carefully add the marinated tempeh pieces, frying them for about 5 minutes until they turn golden brown and crispy. Ensure the oil is hot enough for the tempeh to cook evenly.
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Serve and Enjoy: Once fried, remove the tempeh from the oil and place it on paper towels to absorb excess oil. Serve your Tempe Bacem hot, paired with steamed rice and vegetables for a complete meal.
Conclusion
Tempe Bacem is a delightful dish that showcases the versatility and richness of tempeh, making it a staple in Indonesian cuisine. Its savory-sweet flavor profile and aromatic spices make it a perfect addition to any meal, whether served as a main dish or as a side. Enjoy this traditional recipe and savor the delicious experience of cooking with tempeh!
