Tempe bacem

01 / ABOUT THE DISH

About the dish

Tempe bacem is a sweet and savory Javanese dish made from tempe that is marinated and simmered in a mixture of palm sugar, spices, and coconut water, then usually fried to create a richly flavored, caramelized exterior. Originating from Central Java, especially in areas like Yogyakarta and Surakarta, this dish reflects the region’s characteristic use of sweetness in savory cooking. Tempe, a fermented soybean cake that is a cornerstone of Indonesian cuisine, absorbs the braising liquid deeply during the cooking process, resulting in a dense, tender texture with a slightly crisp edge when pan-fried. The flavor is a balance of sweet, salty, and aromatic, often including ingredients such as garlic, shallots, coriander, bay leaves, galangal, and tamarind to create depth and complexity. Tempe bacem is widely prepared in Javanese households and served as part of daily meals alongside rice, vegetables, and sambal. It is also a common sight in warungs and roadside food stalls, either sold on its own or as a component in mixed rice dishes. The bacem technique, involving slow simmering in coconut water and spices, is used not only for tempe but also for tofu, eggs, and even chicken, showing the method’s versatility and cultural importance in Central Javanese cooking. What sets tempe bacem apart is its bold combination of sweetness and umami, a style that distinguishes it from the more neutral or spicy preparations found in other parts of Indonesia.