Tempe Bacem with Cabe Gendot Recipe
Tempe Bacem is a delicious traditional Indonesian dish, where tempeh is simmered in a sweet and savory broth, then fried to golden perfection. In this version, we add Cabe Gendot, a type of hot chili that adds a spicy kick to the dish. If you love bold flavors with a hint of sweetness and a fiery twist, this recipe is perfect for you!
Ingredients
| Ingredient | Amount |
|---|---|
| Tempeh | 3 small blocks (approx. $0.25 each) |
| Cabe Gendot (or chili) | 4 pieces (add more if desired) |
| Shallots | 6 cloves |
| Garlic | 2 cloves |
| Ground coriander | 1 teaspoon |
| Tamarind | A small pinch |
| Salt | To taste |
| Seasoning powder (e.g., Royco) | To taste |
| Water | 500 ml (approximately) |
| Palm sugar (Gula Jawa) | 1 piece |
| Sweet soy sauce (Kecap Manis) | To taste |
| Galangal | 5 cm, crushed |
| Bay leaves | 2 pieces |
Preparation Steps
-
Prepare the Tempeh
Cut the tempeh into approximately 18 pieces. You can make the pieces smaller or larger depending on your preference. -
-
Prepare the Spice Paste
In a mortar or blender, grind the shallots, garlic, ground coriander, and salt into a smooth paste. Once blended, add the crushed galangal and bay leaves to the mixture. -
Sauté the Spice Paste
Heat some oil in a pan over medium heat. Sauté the spice paste until it’s fragrant and aromatic, which should take about 3-4 minutes. Stir continuously to avoid burning the paste. -
Simmer the Tempeh
Once the spice paste releases its aroma, add the palm sugar and 500 ml of water. Stir well until the palm sugar dissolves, creating a sweet and savory broth.
Add the tempeh pieces into the broth and let them simmer on low heat until the liquid reduces and the tempeh absorbs all the flavors. This step may take around 30-40 minutes. -
Add Sweet Soy Sauce
Once most of the liquid has evaporated, add sweet soy sauce (Kecap Manis) to taste. Let the remaining liquid thicken and coat the tempeh evenly. -
Finish and Serve
When the sauce has fully reduced and the tempeh is nicely glazed, you can serve the tempeh as is, or store it to fry later. For a crispier texture, fry the tempeh pieces just before serving to give them a deliciously crispy exterior. -
Optional Spicy Twist
Add the Cabe Gendot (or any preferred type of chili) as a garnish or mix them into the dish for an extra spicy kick. Adjust the number of chilies to your heat preference.
Tips and Serving Suggestions
- Storage: You can prepare the tempeh in advance and store it in the fridge. Fry the tempeh just before serving to preserve the texture and flavor.
- Pairing: Serve Tempe Bacem with warm steamed rice and some sautéed vegetables for a complete Indonesian meal. The combination of sweet, savory, and spicy flavors is delightful.
- Chili Alternative: If you don’t have access to Cabe Gendot, feel free to substitute with bird’s eye chilies or any other local hot chili pepper.
Enjoy this Tempe Bacem with Cabe Gendot as a hearty and flavorful dish that brings the taste of Indonesian home cooking to your table. Happy cooking! 😊
