Tempe Bacem Manis Legit: A Sweet and Savory Delight
Tempe Bacem Manis is a traditional Indonesian dish that beautifully marries the nutty flavors of tempeh with a rich, sweet sauce, making it a beloved favorite for both casual meals and special occasions. The preparation of this dish involves marinating tempeh in a delightful blend of spices and coconut water, resulting in a savory-sweet delicacy that is perfect for serving alongside steamed rice or as part of a larger feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 2 pieces (papan) |
| Young coconut water | To taste |
| Garlic | 2 cloves |
| Shallots | 5 pieces |
| Candlenut (kemiri) | 1 piece |
| Brown sugar | To taste |
| Coriander | A pinch |
| Water | As needed |
| Salt | To taste |
| Bay leaves | 2 pieces |
| Cooking oil | For frying |
Instructions
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Prepare the Tempeh: Start by slicing the tempeh according to your preferred thickness. This allows the tempeh to absorb the marinade better, enhancing the overall flavor of the dish.
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Make the Spice Paste: In a blender or mortar and pestle, combine the garlic, shallots, candlenut, and a pinch of coriander. Blend or grind until you achieve a smooth paste. This aromatic mixture forms the base of your marinade.
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Sauté the Spices: Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the spice paste along with the bay leaves, and sauté until fragrant. This step helps to release the essential oils from the spices, making the dish more aromatic.
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Marinate the Tempeh: Add the sliced tempeh to the pan and stir to coat it evenly with the sautéed spices. Pour in the young coconut water and sprinkle in the brown sugar, mixing well to combine all the ingredients. Adjust the amount of coconut water and sugar to suit your taste preference, ensuring the tempeh is well coated.
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Simmer: Pour in enough water to cover the tempeh and bring it to a gentle boil. Reduce the heat and allow it to simmer until the liquid reduces and the tempeh absorbs the flavors, usually about 15-20 minutes. Taste and adjust the seasoning with salt as needed.
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Fry the Tempeh: Once the tempeh has absorbed the marinade and the liquid has mostly evaporated, you can either fry it immediately or let it cool before frying. To fry, heat more oil in a separate pan. Fry the marinated tempeh until golden brown and crispy on both sides, taking care not to overcrowd the pan.
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Serve: Once fried to perfection, remove the tempeh from the oil and let it drain on paper towels. Serve hot, either as a main dish or as part of a larger meal. Enjoy the delightful sweet and savory flavors that this Tempe Bacem Manis brings to your table.
This Tempe Bacem Manis recipe not only showcases the rich culinary heritage of Indonesia but also emphasizes the balance of flavors that make this dish a comforting addition to any meal. Whether enjoyed on its own or as part of a traditional spread, it is sure to delight your taste buds and leave a lasting impression on your guests. Happy cooking! 🍽️
