Tempe Bacem: A Flavorful Indonesian Delicacy
Introduction
Tempe Bacem is a beloved traditional Indonesian dish that showcases tempeh, a fermented soybean cake rich in protein and flavor. This recipe, with its harmonious blend of spices and sweet and savory elements, offers a delightful experience for your palate. The tempeh absorbs the aromatic spices and sweet notes from the palm sugar and tamarind, making it a fantastic side dish or main course, perfect for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (papan tempe) | 1 piece |
| Galangal (laos or lengkuas) | 1 segment |
| Turmeric (kunyit) | 1 piece |
| Ginger (jahe) | 1 piece |
| Red onions (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 3 cloves |
| Coriander (ketumbar) | 1 teaspoon |
| Roasted candlenuts (kemiri) | 3 pieces |
| Seasoning (Royco) | To taste |
| Cooking oil | As needed |
| Red chilies (cabe rawit) | 10 pieces |
| Bay leaves (daun salam) | 2 leaves |
| Palm sugar (gula merah) | To taste |
| Tamarind (asem jawa) | To taste |
Instructions
-
Prepare the Spice Paste:
Begin by peeling the ginger, galangal, and turmeric, and then roughly chop them. In a mortar and pestle, combine the chopped ginger, galangal, turmeric, red onions, garlic, and coriander. Grind these ingredients into a smooth paste. Alternatively, you can use a food processor for convenience. -
-
Sauté the Spice Mixture:
In a large skillet, heat a sufficient amount of cooking oil over medium heat. Once the oil is hot, add the ground spice paste and sauté until it becomes aromatic, about 3-5 minutes. This step is crucial as it enhances the flavors of the spices. -
Add Sweetness and Sourness:
Pour in enough water to create a sauce-like consistency. Add the palm sugar and tamarind, stirring to combine. Allow the mixture to simmer for a couple of minutes to let the flavors meld together. -
Cook the Tempeh:
Cut the tempeh into thick slices or cubes, and gently add them to the skillet. Stir well to ensure the tempeh is coated with the spice mixture. Toss in the red chilies and bay leaves, and season with Royco according to your taste preference. Let it cook until the tempeh absorbs the flavors and the liquid reduces, approximately 10-15 minutes. -
Final Touch:
Once the tempeh has absorbed the spice mixture and is tender, you can remove it from the heat. If desired, you can then fry the tempeh in a little more oil until it’s crispy on the outside. This step adds a delightful texture to the dish. -
Serve:
Arrange the tempeh on a serving platter, garnished with fresh red chilies or herbs if desired. Tempe Bacem can be enjoyed warm or at room temperature and pairs beautifully with steamed rice and fresh vegetables.
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Carbohydrates | 15 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 250 mg |
Conclusion
Tempe Bacem is not just a dish; it is a culinary representation of Indonesian culture and tradition. Its rich flavors and versatility make it an excellent addition to any meal. Whether you enjoy it as part of a feast or a simple dinner, this recipe will surely impress your family and friends, bringing a taste of Indonesia to your table. Enjoy the process of making this delightful dish, and savor every bite!
