Gently simmered tempeh takes on a spiced, sweet-savory flavor from gula jawa, ketjap manis, galangal and coriander. Briefly fry the slices afterward for a sticky exterior. Served with a sharp lime sambal, this makes a distinctly Indonesian starter or a dish for a rijsttafel.
Bacem is a cooking method in which ingredients are gently cooked in a spiced, often sweet-savory liquid. Tempeh holds its shape as it simmers while absorbing flavor into its firm texture. In this version, gula jawa and ketjap manis bring sweetness and depth; coriander seeds and galangal add an earthy, lightly citrusy aroma. The result should not be dry or crisp inside: the slices stay firm and juicy, with a glossy exterior after frying.
Gula jawa is Indonesian palm sugar, usually sold in blocks. Grate or finely chop the block so it dissolves evenly. If you can’t find it, use dark palm sugar or brown sugar; the flavor will be a little less complex. Ketjap manis is sweet Indonesian soy sauce and is important here for both flavor and a syrupy sheen. Regular soy sauce is not a direct substitute: it is saltier and much less sweet. If you do use it, add extra sugar to taste and keep in mind that the result will be different.
Galangal, also called laos, adds a fresh, peppery spiciness that differs from ginger. If possible, use a fresh slice and bruise it so you can easily remove it from the pan after simmering. Ground coriander seeds add warmth without overpowering the sambal. Let the tempeh simmer gently rather than boil hard: this gives the flavors time to infuse and lets the liquid evaporate gradually. Keep an eye on the pan toward the end, as the sugar and ketjap can start to stick once little liquid remains.
After simmering, you can fry the slices in a skillet with a little oil or place them on a hot griddle. Work quickly and turn them carefully; the aim is a caramelized, sticky exterior, not a hard crust. The lime sambal balances it with chili, shallot and acidity. Adjust the amount of chili to your preference and taste the sambal before serving: limes vary in juiciness and acidity.
Serve two or three slices per person as a starter, with the sambal on the side, or include them among other small dishes in a rijsttafel. Steamed rice and crisp cucumber go well with them if you’re making a more substantial meal. Refrigerate leftovers promptly in a sealed container and eat within two days. Reheat the tempeh thoroughly in a pan; add a splash of water if the ketjap coating has become too firm.
Cut the tempeh into slices about 1 cm thick. Bruise the galangal with the flat side of a knife.
Put the water, gula jawa, ketjap manis, garlic, coriander and galangal in a wide pan. Stir over low heat until the sugar has dissolved.
Arrange the tempeh in a single layer in the pan. Bring the liquid almost to a boil and let the slices simmer gently for 25–30 minutes. Carefully turn them halfway through. Remove the tempeh from the pan once most of the liquid has been absorbed, and reserve a spoonful of the reduced liquid if you like.
Meanwhile, mix the shallot, chili pepper, lime juice and a small pinch of salt in a bowl. Taste and add a little more lime juice or chili if needed.
Heat the oil in a skillet over medium-high heat. Fry the tempeh in batches for 1–2 minutes per side, until the exterior is glossy and lightly caramelized. Brush with a little of the reserved simmering liquid if the slices look dry. If using a griddle, lightly grease it.
Serve the tempeh warm with the lime sambal on the side.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.