Homemade Tempe Bacem

Tempe Bacem is a traditional Indonesian dish where tempeh is marinated and simmered in a sweet-spiced coconut broth, resulting in a tender, flavorful treat perfect for a comforting meal.

Steps

1. Slice the tempeh into thin pieces. 2. In a small pot, combine coconut water, palm sugar, garlic, shallot, bay leaf, coriander seeds, and salt. 3. Bring the mixture to a boil, stirring until the sugar dissolves. 4. Add the tempeh slices and simmer on low heat for 30 minutes, turning occasionally until the tempeh absorbs the flavors. 5. Remove the tempeh and drain. 6. Heat vegetable oil in a pan and fry the tempeh until golden brown on both sides. 7. Serve warm as a side dish or with steamed rice.

100g tempeh, sliced 100ml coconut water 1 tbsp palm sugar (or brown sugar) 1 clove garlic, minced 1 shallot, thinly sliced 1 bay leaf 1 tsp coriander seeds, crushed 1/2 tsp salt 1 tbsp vegetable oil