Tempe Bacem: A Savory Indonesian Delight
Tempe bacem is a traditional Indonesian dish that celebrates the unique flavors of tempeh, a fermented soybean cake rich in protein and nutrients. This recipe combines the earthy goodness of tempeh with a fragrant blend of spices and sweet soy sauce, creating a dish that is both satisfying and full of flavor. Perfect as a main dish or a side, tempe bacem is not just a meal but a delicious cultural experience that you can easily recreate at home. Let’s dive into the delightful world of Indonesian cuisine with this simple yet flavorful recipe!
Ingredients
To prepare a scrumptious tempe bacem, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Tempeh | 4 pieces, cut into triangles |
| Sweet soy sauce (kecap manis) | 2 tablespoons |
| Coconut milk or water | 150 ml |
| Bay leaves (optional) | 2 leaves |
| Galangal (lengkuas), crushed | 1 thumb-sized piece |
| Spice Paste: | |
| Shallots (bawang merah) | 8 cloves |
| Garlic (bawang putih) | 4 cloves |
| Brown sugar (gula merah), finely grated | 2 tablespoons |
| Grilled turmeric (kunyit) | 1 thumb-sized piece |
| Roasted candlenuts (kemiri) | 3 pieces |
| Tamarind water (air asam jawa) | 1/2 tablespoon |
| Lemongrass (serai), crushed and tied | 2 stalks |
Instructions
Follow these steps to create a mouthwatering tempe bacem:
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Prepare the Spice Base: In a skillet over medium heat, add the crushed lemongrass, bay leaves, galangal, and the finely ground spice paste made from shallots, garlic, brown sugar, turmeric, and candlenuts. Sauté the mixture until the spices become fragrant and the oil separates, about 5-7 minutes.
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Create the Broth: Pour in the coconut milk (or water) and stir until well combined. Bring the mixture to a gentle boil, allowing the flavors to meld beautifully.
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Add the Tempeh: Carefully add the sliced tempeh to the skillet, ensuring that each piece is well coated with the spice mixture. Allow the tempeh to simmer in the broth, cooking until the liquid reduces and almost evaporates, approximately 10-15 minutes.
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Sweeten the Dish: Once the liquid has mostly evaporated, drizzle the sweet soy sauce over the tempeh, mixing gently to ensure even coverage. Cook for an additional 5 minutes, allowing the tempeh to absorb the sweet and savory flavors.
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Fry the Tempeh (Optional): If you desire a crispy texture, heat oil in a separate frying pan. Fry the tempeh until golden brown and crispy on the edges, which should take about 3-4 minutes per side. Alternatively, you can enjoy it without frying for a healthier option.
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Serve and Enjoy: Your tempe bacem is ready to be served! This dish pairs beautifully with steamed rice, fresh vegetables, or as part of a larger Indonesian feast. Enjoy your meal and say “Ittadakimassu” as a way to express gratitude for the food!
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugars | 7 g |
| Sodium | 300 mg |
Conclusion
Tempe bacem is more than just a dish; it’s a delicious representation of Indonesian culture and a testament to the versatility of tempeh. By following this simple recipe, you can bring the rich flavors of Indonesia into your kitchen, creating a meal that’s both satisfying and nourishing. Enjoy making and sharing this delightful dish with friends and family, and embrace the flavors that make this culinary tradition so special!
