National Dish Indonesia: Tempe Bacem (Recipe)
In this article
Meet Tempe Bacem, a much-loved gem of Indonesian home cooking! Marinated tempeh is gently steamed in a sweet, fragrant soy mixture, then fried until crisp and golden. The result balances caramel, savoury soy and warm regional spices in every bite. Wholesome, satisfying and packed with protein, it shines just as happily as a side dish or as the star of the meal — a true taste of Java for your table.
About Tempe Bacem
Tempe Bacem is a classic Indonesian dish that wins people over with its unmistakable flavour. It is made from marinated tempeh that is steamed in a sweet soy mixture and then fried until crisp and golden. The dish brings together the aromas of caramel, soy sauce and regional spices for a genuine flavour experience. Tempe Bacem is not only delicious but also wholesome, delivering valuable protein that makes it especially appealing to health-conscious eaters.
Ingredients (serves 1–2)
- 200 g tempeh
- 100 ml kecap manis (sweet soy sauce)
- 50 ml water
- 2 tablespoons palm sugar
- 1 teaspoon salt
- 2 cloves garlic, crushed
- 2 cm ginger, grated
- Oil for frying
Shopping for the ingredients
Most of the key ingredients for tempe bacem are available in Asian grocery shops. Look out for good-quality tempeh that is fresh and firm rather than crumbly. Kecap manis, the sweet Indonesian soy sauce, is also a must for that authentic flavour. Palm sugar can often be found in health-food shops or well-stocked supermarkets, and it brings out the character of the dish beautifully.
Preparing the dish
Before you start cooking tempe bacem, it helps to gather all your ingredients first. Cut the tempeh into even pieces or slices so it marinates properly throughout. It is also useful to prepare a bowl for the marinade, where you can combine all the liquid ingredients. Make sure you have a pan or steamer ready for steaming the tempeh too.
Step-by-step instructions
- In a bowl, mix the kecap manis, water, palm sugar, salt, crushed garlic and grated ginger.
- Add the sliced tempeh and leave it to marinate for at least 30 minutes.
- Place the marinated tempeh in a steamer or a pan fitted with a steaming insert and steam for about 15 minutes.
- Heat the oil in a frying pan and fry the steamed tempeh on both sides until golden and crisp.
- Serve the tempe bacem warm as a side dish or as a main course.
Gluten-free / lactose-free version
For a gluten-free version of tempe bacem, swap the kecap manis for a gluten-free tamari soy sauce. It delivers the same sweet aroma without any gluten. The dish is naturally lactose-free, so that is one less thing to worry about. As always, check that your ingredients are certified to make sure no hidden gluten sneaks in.
Tips for vegans and vegetarians
Tempe bacem is already a brilliant choice for vegans and vegetarians, as it is built on plant-based ingredients and rich in protein. To vary the flavour, you can add different spices such as turmeric or chilli powder for an interesting twist. Serve it with fresh vegetables to create a well-balanced meal. Experiment with different marinades to bring out the natural taste of the tempeh.
More tips and tricks
Another handy tip for tempe bacem is to marinate it overnight. This lets the flavours soak deep into the tempeh for the best result. Use stainless steel or ceramic dishes to avoid any off-flavours from plastic. It also pays to drain the tempeh well before frying, so you achieve that perfect crisp texture.
Adapting the recipe to your taste
The wonderful thing about tempe bacem is the range of ways you can adapt it. Vary the sweetness by using more or less palm sugar, or try honey or agave syrup instead. For a spicier note, fresh or dried chillies do the trick. You can even bake the tempeh in the oven rather than frying it for a lighter version. Be creative and tailor the recipe to your own preferences!
Ingredient substitutions
If you do not have kecap manis to hand, use a mix of soy sauce and sugar to achieve a similar flavour. Maple syrup or coconut blossom sugar also work well in the marinade if palm sugar is unavailable. Instead of ginger, you can reach for turmeric, which gives the dish a fresh new direction — much like the bright notes in a vegetable-packed Gado-Gado. These alternatives are easy to find and do not change the character of the dish much.
Drink pairing ideas
To round off the tempe bacem experience, Asian drinks make a wonderful match. A mild green tea or a traditional Javanese herbal juice is the perfect partner to refresh the palate. For an alcohol-free option, serve fresh coconut water, which lends the meal a subtle sweetness. If you enjoy bold flavour combinations, a light Indonesian beer would also be a good choice.
Serving and presentation ideas
Presentation can make all the difference to the first impression of tempe bacem. Serve the tempeh on a traditional Indonesian plate, garnished with fresh herbs such as coriander or parsley. Add some accompaniments, such as grilled vegetables or steamed rice, to create a balanced meal. Remember to vary the colours on the plate to make the dish look even more appetising.
A bit of history
Tempe bacem has its roots in Indonesian culture and is especially cherished on the island of Java. The craft of making tempeh, in which soybeans are fermented, is an age-old practice that has been carried out for centuries. This fermentation process brings a range of health benefits, including better digestion. Tempe bacem is not just a culinary highlight but also an important part of Indonesian tradition and food culture — a fine example of Indonesian cuisine.
More recipe ideas
Summary: Tempe Bacem
Tempe bacem is a hearty and nourishing dish that captures the flavours of Indonesia perfectly. With its unique blend of sweet and savoury notes, it is enjoyed both as a main course and as a side dish. What is more, tempe bacem fits beautifully into a wholesome diet, offering plenty of protein and valuable nutrients. Give it a try and let this culinary delight win you over!
