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Tempe bacem

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description Tempe bacem Overview

Tempe bacem is a traditional Javanese dish from Indonesia consisting of tempeh braised in a sweet and savory liquid. The soybean cakes are slowly simmered in a mixture of palm sugar, coconut water, and various spices until the liquid is fully absorbed. This cooking process yields a deeply flavored, tender tempeh that is often pan-fried briefly before serving. It is widely consumed as an affordable, protein-rich side dish or snack by local populations.

help Tempe bacem FAQ

What gives tempe bacem its distinctive sweet flavor?

The sweetness usually comes from gula Jawa, an Indonesian palm sugar, often combined with kecap manis. Garlic, coriander, galangal, and Indonesian bay leaves balance that sweetness with savory and aromatic flavors.

Is tempe bacem made with coconut milk or coconut water?

Traditional recipes commonly braise the tempeh in coconut water rather than thick coconut milk. Ordinary water can be substituted, but coconut water contributes a subtle sweetness to the absorbed cooking liquid.

Why is tempe bacem often fried after it has been braised?

Braising seasons the tempeh throughout, while a brief final fry caramelizes its sugary surface and adds crisp edges. It can also be eaten directly after braising if a softer, less oily result is preferred.

What is usually served with tempe bacem in Java?

In Yogyakarta and Central Java, it is commonly served with rice, sambal, tofu bacem, or gudeg. Around Kaliurang, it is famously paired with jadah, a sticky rice preparation.

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