Tempe Bacem: A Sweet and Savory Indonesian Delicacy
Tempe Bacem is a traditional Indonesian dish known for its unique blend of flavors, combining the earthiness of tempeh with sweet and savory spices. This dish is not only delicious but also an excellent source of plant-based protein, making it a fantastic addition to any meal. Below is a detailed recipe that guides you through creating this flavorful dish at home, perfect for impressing family and friends or simply enjoying a taste of Indonesia in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe (sliced as desired) | 1 papan (approximately 200g) |
| Daun salam (Indonesian bay leaf) | 1 leaf |
| Lengkuas (galangal) | 1 slice |
| Granulated sugar | to taste |
| Palm sugar (gula jawa) | to taste |
| Sweet soy sauce (kecap manis) | to taste |
| Ground spices: | |
| – Coriander seeds (ketumbar) | 1 tablespoon |
| – Garlic cloves | 2 cloves |
| – Shallots | 2 shallots |
| Water | as needed |
| Cooking oil | for frying |
Nutritional Information (per serving, serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 14 g |
| Carbohydrates | 18 g |
| Fat | 10 g |
| Fiber | 5 g |
Instructions
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Prepare the Spice Paste: In a mortar and pestle or a food processor, combine the coriander seeds, garlic cloves, and shallots. Grind or blend until you achieve a smooth paste. If you prefer a bit of texture, you can leave it slightly coarse.
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Heat the Oil: In a large skillet or frying pan, heat enough cooking oil over medium heat until it shimmers.
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Sauté the Spice Paste: Add the prepared spice paste to the hot oil. Sauté for about 2-3 minutes or until the mixture is fragrant and golden.
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Add Aromatics: Toss in the daun salam and lengkuas slices, stirring them into the sautéed spice paste.
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Sweeten the Dish: Add palm sugar, granulated sugar, and salt to the pan, adjusting the sweetness according to your preference.
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Incorporate Water: Pour in a small amount of water, just enough to help dissolve the sugars and create a sauce. Stir well to combine all the ingredients.
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Cook the Tempeh: Gently place the sliced tempeh into the pan, ensuring each piece is coated with the aromatic mixture. Drizzle sweet soy sauce over the tempeh, allowing the flavors to meld.
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Simmer Until Done: Cover the pan and let it simmer on low heat. Cook until the liquid has mostly evaporated and the tempeh has absorbed the flavors, which should take about 10-15 minutes. Stir occasionally to prevent sticking.
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Finish and Serve: Once the tempeh is cooked through and has taken on a rich, caramelized color, remove it from the heat. Allow it to cool slightly before serving.
Serving Suggestions
Tempe Bacem is incredibly versatile and can be served in various ways. It pairs wonderfully with steamed rice, sautéed vegetables, or as part of a larger Indonesian meal spread. Consider garnishing with fresh herbs or sliced green chilies for an added touch of color and flavor.
Tips for Perfect Tempe Bacem
- Tempeh Choice: Fresh tempeh is preferable for the best texture and flavor. If you can find organic tempeh, it’s worth the investment.
- Adjusting Sweetness: Feel free to experiment with the balance of palm sugar and granulated sugar to achieve your desired level of sweetness.
- Storage: Leftover Tempe Bacem can be stored in an airtight container in the refrigerator for up to three days. Reheat gently before serving.
With this recipe, you can create a delightful Tempe Bacem that showcases the wonderful flavors of Indonesian cuisine, while also providing a nutritious and satisfying meal option. Enjoy your culinary journey i
