📝 About This Recipe
Hailing from Central Java, Tempeh Bacem is a culinary masterpiece that transforms humble fermented soybeans into a deeply caramelized, melt-in-your-mouth delicacy. The secret lies in slow-braising the tempeh in a fragrant bath of coconut water, palm sugar, and aromatic spices until the liquid reduces to a rich, dark glaze. This dish offers a perfect balance of earthy umami and molasses-like sweetness, making it a quintessential comfort food of Indonesian heritage.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Tempeh (cut into 3x4 cm rectangles, about 1.5 cm thick)
- 800 ml Coconut Water (fresh is best, but bottled works; provides natural sweetness)
- 100 grams Indonesian Palm Sugar (Gula Jawa) (dark variety, shaved or finely chopped)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis) (for color and depth)
Aromatics & Spices
- 8 pieces Shallots (peeled and sliced for the spice paste)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 3 cm Galangal (Laos) (bruised and sliced)
- 4 pieces Indonesian Bay Leaves (Daun Salam) (substitute with regular bay leaves if unavailable)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Tamarind Paste (dissolved in 1 tbsp water)
For Frying
- 1 cup Vegetable Oil (for shallow frying)
👨🍳 Instructions
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1
Prepare the spice paste by blending or pounding the shallots, garlic, and toasted coriander seeds until a smooth paste forms. If using a blender, add a splash of water to help it move.
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2
Slice the tempeh into thick rectangles. Traditionally, a light cross-hatch pattern is scored onto the surface of the tempeh to allow the braising liquid to penetrate deeper.
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3
In a wide, heavy-bottomed pot or wok, arrange the tempeh slices in a single or double layer.
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4
Add the spice paste, bruised galangal, bay leaves, palm sugar, tamarind water, and salt over the tempeh.
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5
Pour in the coconut water and sweet soy sauce (kecap manis). Ensure the liquid completely covers the tempeh pieces.
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6
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low-medium.
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7
Simmer uncovered, allowing the liquid to reduce slowly. This process should take about 40-50 minutes. Flip the tempeh halfway through to ensure even color.
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8
Continue cooking until the liquid has almost entirely evaporated and turned into a thick, syrupy glaze that coats the tempeh.
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9
Remove the tempeh from the pot and let it cool for at least 15 minutes. This sets the sugars and makes the texture firmer.
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10
Heat vegetable oil in a frying pan over medium heat. Shallow fry the braised tempeh for 1-2 minutes per side.
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11
Be careful during frying; the high sugar content means the tempeh will brown and caramelize very quickly. You want a deep mahogany color, not charred black.
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12
Drain the fried tempeh on paper towels to remove excess oil and serve warm or at room temperature.
💡 Chef's Tips
Always use coconut water instead of plain water for an authentic, complex sweetness. Do not rush the reduction process; low heat ensures the flavors reach the center of the tempeh. If you prefer a healthier version, you can skip the final frying step and eat it directly after braising. Store any leftovers in the fridge; the flavors actually improve and deepen the next day. If you can't find Gula Jawa, use dark brown sugar mixed with a teaspoon of molasses.
🍽️ Serving Suggestions
Serve alongside warm jasmine rice and a spicy Sambal Terasi (shrimp paste chili sauce). Pair with 'Sayur Asem' (Indonesian tamarind vegetable soup) for a refreshing contrast. Include it as part of a 'Nasi Tumpeng' or 'Nasi Campur' platter. Enjoy as a high-protein snack with fresh Thai bird's eye chilies on the side for a spicy kick. Accompany with crispy fried shallots sprinkled on top for extra texture.