Tempeh Bacem
- Olivier Laudus
- Jul 14
- 2 min read
Tempeh Bacem is twice-cooked tempeh, braised in spices and then fried. It's delicious to eat hot or cold, surprisingly easy to make and can be stored in the fridge for up to 1 week. It is traditionally served with rice but it can also be eaten as part of a Sarnie filling or with salad.
Author: Amalia Sudijono. Recipe: Sri Owen's Indonesian Food
Serves 4
Ingredients:
• 500 g fresh tempeh
• 4 shallots or 2 medium onion, minced or finely chopped
• 6 garlic cloves, minced or finely chopped
• 3 tbs coriander seeds, grounded or ground coriander.
• 1 tsp minced or finely chopped fresh ginger
• 1 tsp minced or chopped galangal
• 2 bay leaf
• 1 tbs brown sugar
• 1/2 tsp chili powder
• 3 tbs kecap manis /sweet soy sauce or more depending how sweet you like it
• 2 tbs tamarind water/paste or lime or lemon juice
• 3 cup of coconut water
• 2 cup of water
• 2 tbs salt or enough to season the water
peanut (groundnut) or vegetable oil for frying
Cooking method:
🔹️Cut the tempeh into thick slices between 1 to 1 1/2 cm. We cut the tempeh into triangles but you can slice it in whichever shape you like
🔹️Place all the ingredients, except the oil, in a saucepan. (the water should just cover the tempeh)
🔹️Bring to a boil, then simmer in lowest heat for about 60 minutes or until all the liquid has been absorbed by the tempeh, but make sure the content of the pan doesn't burn
🔹️Remove tempeh from the saucepan and leave to cool down
🔹️Fry in hot oil until nicely brown and turn once
🔹️Serve with fresh birds eye chilli if you like to 🔥🔥🔥between 1 to 1 1/2 cm. We cut the tempeh into triangles but you can slice it in whichever shape you like
🔹️Place all the ingredients, except the oil, in a saucepan. (the water should just cover the tempeh)
🔹️Bring to a boil, then simmer in lowest heat for about 60 minutes or until all the liquid has been absorbed by the tempeh, but make sure the content of the pan doesn't burn
🔹️Remove tempeh from the saucepan and leave to cool down
🔹️Fry in hot oil until nicely brown and turn once
🔹️Serve with fresh birds eye chili if you like to 🔥🔥🔥
