Indonesia

Tempeh Bacem

Name: Tempeh Bacem
Total time: 50 min
Yield: 3
Cuisine: Indonesia
Ingredients: 400 g Tempeh; 3 tbsp Palm sugar (gula jawa); some of each Garlic & shallots; 1 tsp Coriander seed; 1 tbsp Tamarind paste; some of each Bay (salam) & galangal; 2 tbsp Sweet soy sauce (kecap manis)

Sweet-savoury braised tempeh from Java

Tempeh bacem is a Javanese speciality in which tempeh – fermented soybeans – is braised in spices and palm sugar, then fried.

Braising in tamarind, coriander and bay makes the tempeh deeply savoury and sweet; briefly fried, it turns crisp outside and juicy within.

Servings3

Time50 min

LevelEasy

Ingredients

Tempeh400 g
Palm sugar (gula jawa)3 tbsp
Garlic & shallotssome of each
Coriander seed1 tsp
Tamarind paste1 tbsp
Bay (salam) & galangalsome of each
Sweet soy sauce (kecap manis)2 tbsp

★ = available authentic in the Asia Boutique

Preparation

Cut the tempeh into slices.
Grind garlic, shallots and coriander into a paste.
Bring to a boil with palm sugar, tamarind, kecap manis and water.
Braise the tempeh until the liquid is absorbed.
Briefly fry the tempeh crisp and serve.

Make it original

Tempeh, palm sugar and kecap manis for tempeh bacem are in the Asia Boutique.

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