Low Sodium Tempe Bacem
Dive into the delicious world of Indonesian cuisine with this Low Sodium Tempe Bacem, a healthier twist on a traditional favorite. Made by braising hearty slices of tempeh in a rich blend of aromatic spices, coconut water, and a touch of natural sweetness from palm sugar, this dish offers bold, savory-sweet flavors without excessive sodium. The infusion of galangal, bay leaves, and tamarind paste imparts a fragrant depth, while a final pan-fry achieves a golden, caramelized finish. Perfect as a flavorful side dish or paired with steamed rice for a hearty meal, this recipe is an ideal choice for those seeking a plant-based, low-sodium option that doesn't compromise on taste. Packed with Indonesian flair, it's a must-try for tempeh enthusiasts and food adventurers alike.
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Recipe Information
Ingredients
- 400 grams Tempeh
- 500 ml Coconut water
- 6 whole Shallots
- 4 whole Garlic cloves
- 2 whole Candlenuts (or macadamia nuts if unavailable)
- 1 teaspoon Coriander seeds
- 1 teaspoon Turmeric powder
- 3 tablespoons Palm sugar (or coconut sugar)
- 1 teaspoon Tamarind paste
- 2 whole Bay leaves
- 2 cm Galangal (sliced)
- 3 tablespoons Cooking oil (for pan-frying)
- 100 ml Water
Instructions
Cut the tempeh into thick rectangular slices, approximately 2 cm in width.
Using a mortar and pestle or food processor, grind the shallots, garlic, candlenuts, coriander seeds, and turmeric powder into a smooth paste.
In a large pot, combine the ground paste, coconut water, palm sugar, tamarind paste, bay leaves, and sliced galangal. Mix well to create the braising liquid.
Add the tempeh pieces to the pot, ensuring they are fully submerged in the liquid. Add an additional 100 ml of water if necessary to cover the tempeh.
Bring the pot to a gentle simmer over medium heat, then reduce the heat to low. Let the tempeh braise for 30–35 minutes, allowing it to absorb the flavors. Turn the tempeh pieces halfway through cooking to ensure even flavoring.
Once the liquid is mostly absorbed and the tempeh has taken on a rich, caramelized color, remove the pot from heat.
Heat the cooking oil in a non-stick pan over medium heat. Lightly fry the tempeh slices on both sides until golden brown, about 2–3 minutes on each side. Be careful not to over-fry to maintain the tender texture.
Drain the fried tempeh on paper towels to remove excess oil.
Serve the Low Sodium Tempe Bacem warm as a side dish or enjoy it with steamed rice for a complete meal.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 72.5 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4159 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
