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Indonesian

Tempe bacem

Vegetarian

Javanese tempeh braised in coconut water with palm sugar, shallots, garlic and coriander until it absorbs the sweet-savoury liquid, then briefly fried until caramelised.

Tempe bacem is an Indonesian side dish, ready in about 55 minutes and made with tempeh and jaggery / palm sugar. It serves 4 and is rated easy to cook.

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Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Level
Easy
Calories
413

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Pound the shallots (opens in a new tab), garlic (opens in a new tab) and coriander to a paste.

  2. Step 2

    Put the paste in a wide pan with the coconut water (opens in a new tab), palm sugar (opens in a new tab), kecap manis (opens in a new tab), tamarind, salt, galangal (opens in a new tab) and salam leaves (opens in a new tab) and bring to the boil. Add the tempeh (opens in a new tab) in one layer.

  3. Step 3

    Simmer uncovered, turning the tempeh (opens in a new tab) now and then, until the liquid has almost completely reduced to a sticky glaze.

    • 30 min
    • medium-low heat

    Watch closely at the end — palm sugar burns quickly once the liquid is gone.

  4. Step 4

    Heat the oil in a frying pan and fry the tempeh (opens in a new tab) briefly on each side until dark golden and caramelised. Drain on paper towels.

    Food safety: Sugary glaze spatters in hot oil; lower the tempeh in gently.

About this dish

Origin
Central Java, Indonesia · Commonly attributedMore food from Indonesia
Dish
Lunch · Dinner · Snack · Side dishes · Main courses
Cooking method
Braised, Shallow-fried
Taste
sweet & savoury, earthy, aromatic / warmly spiced
Diet
Vegan · Dairy-free · No nut ingredients · High-protein
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Meal-prep friendly · Budget-friendly
Cook more with
Tempeh · Jaggery / palm sugar · Shallot · Garlic · Ground coriander · Coconut water
Techniques
Shallow-frying · Boiling · Simmering · Braising · Reduction

Allergens

  • Contains: Wheatfrom kecap manis (sweet soy sauce)
  • Contains: Glutenfrom kecap manis (sweet soy sauce)
  • Contains: Soyfrom tempeh, kecap manis (sweet soy sauce)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

413 kcal per serving

Estimated

1 serving ≈ 298 g · recipe makes 4

Where the energy comes from

  • Protein 21%
  • Carbohydrate 35%
  • Fat 44%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy413 kcal139 kcal
Protein22.6 g7.6 g
Carbohydrate38.9 g13 g
Net carbohydrate——
Sugars——
Added sugars17 g5.7 g
Fibre——
Fat21.5 g7.2 g
Saturated fat3.6 g1.2 g
Trans fat——
Cholesterol0 mg0 mg
Sodium813 mg273 mg
Salt equivalent2 g0.7 g
Vitamins & minerals per serving
Potassium
913 mg
Calcium
184 mg
Iron
3.9 mg
Magnesium
130 mg
Vitamin A (RAE)
0 µg
Vitamin C
7 mg
Vitamin D
0 µg
Vitamin B12
0.1 µg
Folate (DFE)
40 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Not counted (tiny amounts or “to taste”): salam leaves (indonesian bay leaves).
  • Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
  • Kecap manis (sweet soy sauce): Hoisin sauce (FDC 172886) used as a stand-in for this thick palm-sugar-sweetened soy sauce; sugar and sodium differ by brand.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • Galangal: Fresh ginger used as a stand-in: no galangal entry in FDC SR Legacy, and galangal is a closely related rhizome used in similar small amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The braised (unfried) tempeh keeps for days — fry just before eating.

Common mistakes

  • Frying too long: the sugar coating turns bitter.

Serve with

  • Serve with rice, sambal and stir-fried greens, or as part of nasi campur.

Storage

  • Braised tempeh keeps 4 days refrigerated or 2 months frozen.

Reheating

  • Fry or air-fry from chilled.

Variations

  • Tahu bacem: The same braise made with firm tofu.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Tempeh, cut into 1 cm thick slices400 g
Used in step 2

Reviews & corrections

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