Tempe Bacem: A Traditional Indonesian Delicacy
Tempe Bacem is a delightful Indonesian dish that features tempeh, a fermented soybean product renowned for its rich, nutty flavor and impressive nutritional profile. This recipe transforms tempeh into a savory, slightly sweet treat, infused with aromatic spices and creamy coconut milk. Perfect for serving as a side dish or main course, Tempe Bacem offers a harmonious balance of textures and flavors that will impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh (papan) | 1 piece |
| Coconut milk | 500 ml |
| Shallots | 7 cloves |
| Garlic | 3 cloves |
| Fresh turmeric | 1 piece (about 1-inch) |
| Palm sugar | 75 grams |
| Salt | To taste |
| Galangal | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | ~16 g |
| Carbohydrates | ~20 g |
| Fat | ~10 g |
| Fiber | ~6 g |
Instructions
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Prepare the Tempeh: Begin by slicing the tempeh into your desired shapes. You can opt for thin slices or thicker pieces based on your preference.
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Blend the Aromatics: In a blender, combine the shallots, garlic, fresh turmeric, and galangal. Blend until you achieve a smooth paste. If needed, you can add a splash of water to help with blending.
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Sauté the Spice Paste: In a medium pan, heat a small amount of oil over medium heat. Add the blended spice paste and sauté for a few minutes until fragrant and lightly golden.
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Combine with Tempeh: Transfer the sautéed spice paste into a large pot. Add the sliced tempeh and pour in the coconut milk. Gently stir to ensure the tempeh is well-coated with the spice mixture.
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Season the Mixture: Add salt and palm sugar to the pot. Stir the mixture gently to combine all ingredients evenly. Allow it to simmer over low heat.
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Simmer Until Thickened: Let the tempeh simmer in the coconut milk and spices for about 20-30 minutes or until the sauce has thickened and the tempeh has absorbed the flavors. Stir occasionally to prevent sticking.
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Drain and Prepare for Frying: Once the mixture has thickened, remove the pot from heat and drain any excess sauce from the tempeh, setting the sauce aside for later use if desired.
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Fry the Tempeh: In a separate frying pan, heat oil over medium-high heat. Once hot, add the tempeh pieces and fry until they turn golden brown and slightly crispy, adjusting the cooking time based on your preferred texture.
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Serve: Remove the tempeh from the pan and place it on paper towels to absorb any excess oil. Serve warm, garnished with fresh herbs if desired, and enjoy this delightful Indonesian dish!
Tips for Perfect Tempe Bacem
- Customization: Feel free to adjust the sweetness and saltiness to suit your taste. Some prefer a sweeter flavor, while others like it more savory.
- Serving Suggestions: Tempe Bacem pairs wonderfully with steamed rice, fresh vegetables, or as part of a larger Indonesian feast.
Enjoy the unique flavors of Tempe Bacem, and embrace the rich culinary heritage of Indonesia right in your home kitchen!
