Tempe, Tahu, dan Telur Bacem
A classic Javanese dish of tempeh, tofu, and eggs slowly simmered in coconut water, sweet soy sauce, palm sugar, and aromatic spices. The result is tender, savoury-sweet, and deeply infused with flavour. It can be enjoyed as is or briefly fried until golden.
Ingredients
- 1 block tempeh, cut into pieces
- 5 pieces firm white tofu
- 4 hard-boiled eggs, peeled
- 4 shallots
- 3 cloves garlic
- 2 Indonesian bay leaves (daun salam)
- 2 cm galangal, bruised
- 3 tbsp palm sugar, finely chopped
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tsp ground coriander
- 500 ml coconut water
- Salt, to taste
Method
- Prepare the spice paste
Grind or blend the shallots, garlic, and ground coriander into a smooth paste. - Simmer the ingredients
Place the spice paste, tempeh, tofu, eggs, Indonesian bay leaves, galangal, palm sugar, sweet soy sauce, salt, and coconut water in a large saucepan. - Cook until the flavours develop
Bring to a gentle simmer, then cook over low heat until the liquid has reduced and the flavours have been absorbed into the tempeh, tofu, and eggs. Turn the ingredients occasionally so they are evenly coated. - Serve or fry
Remove from the pan and drain. The bacem can be served immediately, or you can briefly fry the pieces in a little oil until lightly golden and caramelized around the edges.
Serving Tip
Bacem is delicious served with steamed rice, sambal, and fresh vegetables. The slightly caramelized edges from frying make it especially irresistible.
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