Simple Tempe Bacem Recipe
Ingredients
| Item | Quantity |
|---|---|
| Tempe | 1 block |
| Shallots (bawang merah) | 6 cloves |
| Garlic (bawang putih) | 4 cloves |
| Candlenut (kemiri) | 1 nut |
| Coriander seeds (ketumbar) | 1 tablespoon |
| Bay leaves (daun salam) | 4 leaves |
| Lemongrass (sereh) | 1 stalk |
| Galangal (lengkuas) | 1 small piece |
| Salt | To taste |
| Sugar | To taste (brown sugar recommended) |
| Pepper | To taste |
| Cooking oil (for sautéing) | As needed |
| Coconut water or plain water | As needed |
Instructions
-
Prepare the Tempe:
Start by cutting the tempe into slightly large pieces, ensuring they are big enough to maintain their shape while cooking, as smaller pieces may easily crumble. -
Blend the Aromatics:
Using a blender or mortar and pestle, blend the shallots, garlic, candlenut, and coriander seeds into a smooth paste. -
Sauté the Spice Paste:
In a pan, heat some cooking oil over medium heat. Add the blended spice paste and sauté it until the aroma is fragrant. Then, add in the bay leaves, lemongrass stalk (smashed slightly), and a few slices of galangal. Continue sautéing until everything is well combined and fragrant. -
Simmer in the Broth:
Pour in the coconut water (or plain water if coconut water is unavailable), and stir in the brown sugar, salt, and pepper. Mix well to combine and bring to a gentle simmer. -
Cook the Tempe:
Add the tempe to the pan and gently stir to coat the pieces in the broth. Taste the mixture and adjust the seasoning as needed, adding more salt or sugar if necessary. -
Braise Until Tender:
Continue simmering the tempe in the broth for around 20-30 minutes, or until the liquid has mostly evaporated and the flavors have absorbed into the tempe. The tempe should become tender and flavorful, and the broth should be nearly gone. If the liquid evaporates too quickly, you can add more coconut water or plain water as needed. -
Optional Step:
For extra flavor, you can add a splash of sweet soy sauce (kecap manis) towards the end of cooking, giving it a slightly caramelized finish. -
Serve:
You can serve the Tempe Bacem warm, or allow it to cool and refrigerate for later use. If refrigerated, you can fry the tempe before serving to give it a crispy, golden texture.
Enjoy this delightful dish with steamed rice or as a side to other traditional dishes!
Notes:
- Tempe Bacem is a beloved Indonesian dish, often enjoyed as a savory snack or side dish. Its rich, aromatic flavor comes from a simple blend of spices and a slow simmer, resulting in a tender, flavorful tempe.
- If you prefer a richer taste, feel free to add a bit more brown sugar or sweet soy sauce towards the end. This recipe can easily be adapted to suit your preferences!
