Cherry & Dennis Recipes
Indonesian Sweet-Spiced Braised Tempeh
印尼香料甜炆天貝
Recipe overview
Indonesian tempeh bacem braises tempeh in coconut water, aromatics and brown sugar before a light pan-fry for a sweet-savoury crust.
01
Ingredients
Main ingredients
- 500 g tempeh
- 600 ml coconut water
Seasoning
- 5 piece shallots
- 3 clove garlic
- 1 tsp coriander
- 30 g galangal
- 2 piece bay leaf
- 50 g brown sugar
- 2 tbsp light soy sauce
- 1 tsp tamarind paste
- 1 tsp salt
- 2 tbsp cooking oil
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- saucepan
- frying pan
- spatula
- tongs
- serving plate
03
Steps
Step 1
Inspect Tempeh
Inspect the tempeh and aromatics for freshness.
Step 2
Cut Tempeh
Cut the tempeh into twelve even rectangles.
Step 3
Prepare Aromatics
Finely chop shallots and garlic; bruise the galangal.
Step 4
Mix Braising Liquid
Mix coconut water, brown sugar, soy sauce, tamarind and salt.
Step 5
Toast Coriander
Toast coriander in a dry saucepan for 1 minute.
Step 6
Saute Aromatics
Add half the oil, shallots, garlic, galangal and bay leaves; cook for 2 minutes.
Step 7
Add Tempeh
Lay in the tempeh and turn for 1 minute to coat with aromatics.
Step 8
Braise Tempeh
Add the braising liquid and simmer uncovered for 30–35 minutes, turning halfway.
Step 9
Reduce Liquid
Continue for 5–7 minutes until very little liquid remains.
Step 10
Rest Tempeh
Transfer the tempeh and rest for 5 minutes so the surface dries.
Step 11
Pan Fry Tempeh
Heat the remaining oil and pan-fry the tempeh for 3–4 minutes, turning until caramelised.
Step 12
Serve
Drain briefly and serve warm.
Common mistakes
- Do not add every ingredient at once; follow the sequence so each component reaches the correct doneness.
Tips
Taste immediately before serving because prepared sauces vary in saltiness.
