Tempe Bacem: A Sweet and Savory Indonesian Delight
Tempe Bacem is a traditional Indonesian dish that showcases the rich flavors of tempeh marinated in a sweet and savory sauce. This dish is not only delicious but also packed with nutrients, making it a perfect addition to your culinary repertoire. It can be enjoyed as a side dish or a main component of a meal, and its unique flavor profile is sure to impress your family and friends.
Ingredients
The following table provides a complete list of the ingredients you’ll need to create this mouthwatering Tempe Bacem:
| Ingredient | Quantity |
|---|---|
| Tempe | 1 papan (about 250g) |
| Red onions (Bawang merah) | 4 cloves |
| Garlic (Bawang putih) | 3 cloves |
| Candlenuts (Kemiri) | 1 nut |
| Coriander (Ketumbar) | ½ teaspoon |
| Salt (Garam) | to taste |
| Coconut water or plain water | 600 ml |
| Jaggery (Gula jawa) | 5 tablespoons (to taste) |
| Sweet soy sauce (Kecap manis) | 2 tablespoons (to taste) |
| Galangal (Lengkuas) | 2 cm, bruised |
| Kaffir lime leaves (Daun salam) | 2 leaves |
| Tamarind (Asam jawa) | 1 teaspoon |
| Oil for sautéing | for frying (optional) |
Nutritional Information
Here’s a breakdown of the nutritional content of this dish per serving (serves approximately 4):
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~150 kcal |
| Protein | ~10 g |
| Carbohydrates | ~20 g |
| Dietary Fiber | ~5 g |
| Fat | ~6 g |
| Sodium | ~300 mg |
| Sugar | ~8 g |
Instructions
Creating the delightful Tempe Bacem involves a few simple steps that infuse the dish with incredible flavors. Follow these instructions to bring this recipe to life:
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Prepare the Tempeh: Cut the tempeh into slices of your desired thickness. You can opt for thin slices for a crispier texture or thicker slices for a heartier bite.
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Blend the Aromatics: In a blender or mortar and pestle, grind the red onions, garlic, candlenuts, coriander, and salt into a smooth paste. This mixture will serve as the flavor base for your tempeh.
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Sauté the Spices (Optional): In a medium-sized pan, heat a little oil over medium heat. Add the ground spice mixture and sauté until fragrant, about 3-4 minutes. If you prefer a lighter version, you can skip this step and directly add the spice mixture to the cooking liquid.
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Combine Ingredients: In the same pan, add the coconut water or plain water, jaggery, sweet soy sauce, bruised galangal, kaffir lime leaves, tamarind, and the sliced tempeh. Stir well to ensure the tempeh is well coated in the marinade.
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Cook the Tempeh: Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the liquid has reduced and thickened, allowing the tempeh to absorb all the flavors, about 20-30 minutes. Make sure to occasionally stir to prevent sticking.
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Serve: Once the sauce has thickened and the tempeh is infused with flavor, remove it from heat. You can serve it directly, or for an extra crunch, fry the marinated tempeh in hot oil until golden brown. Serve hot, and enjoy!
Serving Suggestions
Tempe Bacem pairs wonderfully with steamed rice, sautéed vegetables, or as part of a larger Indonesian meal. Consider serving it alongside other traditional dishes such as nasi goreng (fried rice) or gado-gado (vegetable salad with peanut sauce) to create a delightful feast.
Tips for Perfection
- Marination: For deeper flavor, allow the tempeh to marinate for a few hours or overnight before cooking.
- Vegan Variation: This recipe is naturally vegan, making it a great option for plant-based diets.
- Storage: Leftover Tempe Bacem can be stored in the refrigerator for up to 3 days and reheated for a quick meal.
With its unique blend of flavors and textures, Tempe Bacem is a dish that brings the taste of Indonesia right to your kitchen. Enjoy the process of cooking and the delightful aroma that will fill your home as you prepare this scrumptious meal!
