Tempe Bacem Solo: A Sweet and Savory Tempeh Delight
Tempe Bacem Solo is a beloved Indonesian dish that beautifully marries the nutty flavor of tempeh with the sweetness of palm sugar and the aromatic depth of spices. This recipe will guide you through preparing this delectable dish, perfect for serving as a side or a main feature in your culinary adventures.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1 block (approximately 250 grams) |
| Water | 500 ml |
| Palm Sugar (Gula Merah) | 1 small block |
| Salt | 1/2 teaspoon |
| Garlic | 2 cloves |
| Shallots | 2 cloves |
| Sweet Soy Sauce | To taste |
| Oil (for frying) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 12g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Sugars | 3g |
| Fat | 6g |
Instructions
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Prepare the Aromatics: Begin by finely slicing the garlic and shallots. In a pan, heat a small amount of oil over medium heat. Once hot, add the sliced garlic and shallots, sautéing them until they become fragrant and translucent, which usually takes about 2-3 minutes. This step is crucial, as it infuses the oil with aromatic flavors that will enrich the dish.
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Cook the Tempeh: To the sautéed aromatics, add 500 ml of water, a small block of palm sugar, and the half teaspoon of salt. Gently place the tempeh in the pan, ensuring it is submerged in the mixture. Pour in sweet soy sauce to taste, adjusting the sweetness and saltiness according to your preference. Allow the mixture to come to a gentle boil.
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Simmer: Reduce the heat to low and let the tempeh simmer in the liquid for about 20-30 minutes. This slow cooking allows the tempeh to absorb all the flavors from the aromatics and sweet soy sauce while the liquid reduces, resulting in a rich, savory broth.
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Fry the Tempeh (Optional): Once the liquid has mostly evaporated and the tempeh is tender, you can choose to fry the tempeh for added texture. Heat oil in a frying pan over medium-high heat. Carefully add the tempeh pieces, frying them until they are golden brown and slightly crispy on the outside. This step is optional but adds a delightful crunch.
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Grilling (Optional): For a unique twist, you may also grill the tempeh instead of frying it. This method will impart a smoky flavor, enhancing the dish’s complexity. Simply place the marinated tempeh on a grill and cook until charred to your liking.
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Serve: Once cooked, remove the tempeh from the heat and let it cool slightly. Serve your Tempe Bacem Solo warm or at room temperature, perhaps with steamed rice or as a protein-rich addition to a salad. Enjoy this sweet and savory dish that showcases the versatility of tempeh!
Tips for Enjoyment
Feel free to adjust the sweetness by adding more or less palm sugar based on your taste preferences. Additionally, this dish can be enjoyed with a side of fresh vegetables or a tangy dipping sauce to balance the flavors. Tempe Bacem Solo is not only delicious but also packed with nutrients, making it a fantastic addition to any meal!
This recipe is a perfect reflection of Indonesian culinary heritage, capturing the essence of flavors that come together in a harmonious way, creating a dish that is both comforting and satisfying. Enjoy your cooking journey with Tempe Bacem Solo!
