TEMPEH BACEM

Tempeh Bacem – subtly sweet Indonesian-style tempeh

Tempeh bacem is a traditional Indonesian dish with a distinctly delicate taste and rich aroma. Tempeh slices are first slowly simmered in coconut water with garlic, shallots, coriander and palm sugar, giving them a delicate sweet-savory profile and velvety texture. Finally, they are briefly fried until golden brown, creating a thin crispy crust contrasting with a soft interior. This dish is ideal as a main course or a side dish with rice and vegetables – hearty, naturally plant-based and full of flavour.

Recipe Allergies

INSTRUCTIONS

1.Pre-boil tempeh (optional): If the tempeh is very fresh or has a strong flavor, briefly boil it in salted water for 5 minutes and drain.
2.Prepare the marinade: In a deep pan or saucepan, combine the coconut water, garlic, shallot, coriander, soy sauce, sugar, and salt. Add the tempeh slices.
3.Cook and reduce: Bring to a boil and simmer over low heat for about 20–25 minutes, until tempeh is tender and liquid is almost evaporated. Stir occasionally.
4.Frying: Heat the oil in another pan and briefly fry the cooked tempeh on both sides until golden and crispy (1–2 minutes on each side is enough).