Inspired by: Tempe bacem / kecap
- Vata seasonOct – Dec in the north
- Kapha seasonJan – May in the north
Indonesian Tempeh in Sweet Soy Glaze (Tempe Bacem, Gentle)
- Serves
- 4
- Portion
- ≈100 g
- Time
- 45 min
- Texture
- Tender
- Season
- Vata season (autumn – early winter)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tempeh | cubed | 300 g | 1500 g | |
| Water | 1⅔ cups | 400 ml | 2000 ml | |
| Galangal (fresh) | 3 slices | 10 g | 50 g | |
| Coriander seed / powder | ½ tsp | 1 g | 5 g | |
| Bay leaf (tej patta) | 2 | 0.5 g | 2.5 g | |
| Jaggery (gur) | 2 tbsp | 25 g | 125 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp + 1 tsp | 20 ml | 100 ml | |
| Tamarind pulp | 1 tsp paste | 5 g | 25 g | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g |
Method
How to cook it
Step 1: Steam tempeh 10 minutes (removes bitterness and softens).
Step 2: Simmer in water with galangal, coriander, bay, jaggery, soy and tamarind 20 minutes until liquid reduces.
Step 3: Pan-sear in sesame oil to caramelise.
Nutrition
Per serving, estimated
Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromShallots and garlic→Tocoriander seed and galangal
Appears in
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