Tempe Bacem or baceman, a culinary delight from Mataram that has spread to various regions in Indonesia. This delectable dish has distinct characteristics and different preparation methods in each region. In Yogyakarta, bacem is known for its sweet taste with a touch of palm sugar, making it a favorite among food enthusiasts.
Behind the delightful taste of tempe bacem lies a preservation technique that makes it long-lasting. The process of "dibacem," meaning soaking in sugar or salt water, allows tempeh and tofu to remain fresh for an extended period. Today, tempe bacem has become a favored dish in numerous eateries and culinary establishments across the archipelago.
Serving tempe bacem as a simple side dish at home is an excellent choice, especially when enjoyed with warm rice. The preparation is not complicated; tempeh only needs to be soaked in the marinade with a touch of oil until the flavors fully infuse into the tempeh.
Simple Home-style Tempe Bacem Recipe
Ingredients:
- 2 boards of tempeh
- Coriander
- Candlenut
- Tamarind
- 4 cloves of garlic
- 5 shallots
- 2 bay leaves
- 4 cm galangal
- Palm sugar
- 5 tbsp sweet soy sauce
- Salt
- 1 liter of water
Instructions:
- Cut the tempeh into small pieces.
- Roast the candlenut and coriander until fragrant, then grind them using a mortar and pestle.
- Crush the garlic and shallots that have been cut into pieces.
- Bruise the galangal to enhance its aroma.
- Slice the palm sugar into thin pieces.
- Heat cooking oil in a pan and sauté the ground spices until fragrant.
- Add the bay leaves and bruised galangal to the sautéed spices.
- Mix in tamarind and palm sugar to the sautéed mixture.
- Pour in water and cook until it reaches a boiling point.
- Once the mixture is boiling, add the tempeh.
- Pour the sweet soy sauce over the tempeh and stir until the spices coat the tempeh evenly.
- Allow the tempeh to simmer until cooked and the sauce reduces.
- Remove the tempeh from the sauce.
- Heat some oil and fry the tempeh that has been marinated until cooked.
- Your delicious Tempe Bacem is ready to be served at your dining table.
Yogyakarta-style Tempe Bacem
Ingredients:
- 4 pieces of medium-sized tempeh
- 1 liter of coconut water
- 50 grams of palm sugar
- 1 slice of galangal
- 2 bay leaves
- 3 tbsp sweet soy sauce
- 2 tbsp tamarind water
- Sufficient oil for frying
Ground spices:
- 1 tsp coriander
- 1 tsp salt
- 5 shallots
- 4 cloves of garlic
Instructions:
- Slice the tempeh into three equal parts and make incisions on the surface to allow better absorption of the marinade.
- Blend all the ground spices until smooth, then cook with coconut water, palm sugar, and tempeh pieces.
- Use low heat while boiling the mixture to allow the spices to fully infuse and keep the tempeh moist.
- Add galangal, sweet soy sauce, palm sugar, bay leaves, and tamarind water to the boiling mixture. Continue boiling until the liquid reduces.
- Cover the pan while cooking to expedite the cooking process and enhance the absorption of the spices into the tempeh.
- For added flavor, soak the tempeh in the marinade overnight.
- The next morning, fry the marinated tempeh in hot oil until it turns golden brown, then drain the excess oil.
- Your Yogyakarta-style Tempe Bacem is now ready to be served as a delightful dish for your beloved family.
Sweet and Spicy Tempe Bacem
Ingredients:
- 2 boards of tempeh, cut into triangles
- 450 ml of coconut water/ regular water (as needed)
- 2 bay leaves
- 2 cm galangal, bruised
- Tamarind to taste
- Palm sugar to taste
- 2-3 tbsp cooking oil
- Salt to taste
Ground spices:
- 6 shallots
- 3 cloves of garlic
- 3 roasted candlenuts
- 1 tsp roasted coriander
Instructions:
- Place the tempeh, ground spices, and remaining ingredients in a pot.
- Pour in coconut water or regular water until the tempeh is fully immersed. Cover the pot and cook while stirring occasionally.
- When the liquid reduces by half, add whole bird's eye chilies, and stir for a few moments.
- As the sauce thickens, pour a little oil, increase the heat slightly, and continue stirring until the tempeh dries slightly and is coated with the spices.
- Remove from heat and serve the sweet and spicy tempe bacem.
Savor the tempting flavors of Tempe Bacem Pedas Manis as a special dish for your beloved family. With different recipes, you can enjoy a variety of tastes, from the sweet flavor of Yogyakarta-style bacem to the bold spiciness of the Pedas Manis variation. Prepare your pot and stove, and get creative with tempe bacem according to your and your family's preferences. Make this traditional dish a special choice to delight the palate and satisfy everyone's appetite. Enjoy the flavorful journey of tempe bacem in its various delicious variants
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