Tempe Bacem

Savor the rich, earthy flavors of Tempe Bacem, a traditional Indonesian dish where tempeh is marinated in a sweet and savory blend of soy sauce and spices. Ideal for a cozy weeknight dinner or a vibrant gathering with friends.

• 250 grams tempeh
• 500 ml water
• 3 tablespoons soy sauce
• 2 tablespoons jaggery or brown sugar
• 2 cloves garlic
• 1 piece galangal
• 2 leaves lemongrass
• 1 teaspoon salt

Method

1. 1

   In a pot, add water, soy sauce, jaggery, minced garlic, sliced galangal, crushed lemongrass, and salt. Stir well to combine.

2. 2

   Place the sliced tempeh into the pot. Ensure the tempeh is submerged in the liquid.

3. 3

   Bring the mixture to a boil over medium heat, then reduce to low and simmer for about 20 minutes, allowing the tempeh to soak in the flavors.

4. 4

   After simmering, remove the tempeh pieces from the pot and let them cool slightly.

5. 5

   In a separate pan, heat some oil over medium heat. Fry the tempeh pieces until golden brown and crispy on both sides, about 3-5 minutes each side.

6. 6

   Remove the fried tempeh from the oil and place on paper towels to drain excess oil.

7. 7

   Serve the Tempe Bacem warm as a side dish or with rice and sambal.