Low Sodium Tempe Bacem
Savor the rich, caramelized flavors of Low Sodium Tempe Bacem, a healthy twist on a beloved Indonesian classic. This recipe showcases tempeh, a nutrient-packed plant-based protein, braised in a fragrant blend of coconut water, shallots, garlic, turmeric, and bay leaves, gently sweetened with palm sugar and balanced with tangy tamarind paste. The result is a tender, flavorful dish that’s lightly pan-fried to golden perfection for a satisfying texture. Perfectly suited for those mindful of sodium intake, this recipe proves that bold, authentic flavors don't have to rely on excess salt. Serve it with steamed rice for a wholesome, heart-healthy meal that’s packed with irresistible Southeast Asian flair!
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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
Directions
Step 1
Cut the tempeh into thick rectangular slices, approximately 2 cm in width.
Step 2
Using a mortar and pestle or food processor, grind the shallots, garlic, candlenuts, coriander seeds, and turmeric powder into a smooth paste.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once the liquid is mostly absorbed and the tempeh has taken on a rich, caramelized color, remove the pot from heat.
Step 7
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.
Step 8
Drain the fried tempeh on paper towels to remove excess oil.
Step 9
Serve the Low Sodium Tempe Bacem warm as a side dish or enjoy it with steamed rice for a complete meal.
Nutrition Facts
| Serving size | (1316.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1603.9 |
| Total Fat 92.7g | 0% |
| Saturated Fat 21.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 635.8mg | 0% |
| Total Carbohydrate 133.3g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 72.5g | |
| Protein 90.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 672.2mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 4159.0mg | 0% |
Source of Calories