Celebration of World Tempeh Day on June 6th , I join #MONOLOGUE challenge Tempeh Without Borders: The June Tempeh Marathon , initiated by @Velvel and @doc_dells.
Tempe bacem is a traditional Javanese tempeh dish with a sweet, savory, and rich spice flavor. Made by boiling tempeh with spices like garlic, coriander, galangal, bay leaves, and brown sugar, then frying until golden brown, tempeh bacem is a simple side dish with a distinctive flavor.
The golden brown color of tempeh bacem comes from the combination of brown sugar and soy sauce, which perfectly penetrates the tempeh. When you bite into it, it’s soft inside with a slightly dry, chewy exterior. The aroma of the spices also makes anyone immediately hungry.
Although it looks simple, tempeh bacem holds a special place in the hearts of many Indonesians. This side dish is often found at family dinner tables, traditional food stalls, and even simple village events. It’s best enjoyed with warm rice, chili sauce, and warm tea in the afternoon.
The tempeh bacem we serve isn’t just a side dish, but a family recipe passed down directly from my mother-in-law, a native of Yogyakarta. With a blend of traditional spices passed down through generations, each piece of tempeh bacem delivers an authentic Javanese flavor that’s sweet, savory, and rich.
This is a little recipe from my mother in law
Ingredients
- 500 g tempeh, cut into serving-sized pieces
- 800 ml coconut water (for an authentic flavor)
- 3 bay leaves
- 2 cm galangal, bruised
- 2 tbsp sweet soy sauce
- Cooking oil for frying
Ground Spices
- 5 cloves garlic
- 1 tbsp coriander seeds
- 1 tsp salt
- 50 g palm sugar, finely grated
- 1 tsp tamarind paste (optional)
Instructions
- Arrange the tempeh pieces in a saucepan.
- Add the ground spices, bay leaves, galangal, sweet soy sauce, and coconut water.
- Simmer over medium heat until the liquid is reduced and the flavors have thoroughly infused the tempeh (about 45–60 minutes).
- Let the tempeh cool to allow the seasoning to absorb even further.
- Fry briefly until the outside turns golden brown.
- Serve warm with steamed rice, sambal, and fresh vegetables.
Traditional Yogyakarta Tips
- Use mature coconut water for a richer and more authentic flavor.
- Avoid over-frying to keep the inside soft and tender.
- The same recipe can be used for tofu (tahu bacem) and chicken (ayam bacem).
- For a truly authentic Yogyakarta taste, add a little more palm sugar to achieve the region’s signature sweetness.
The Philosophy Behind Bacem
Yogyakarta is well known for its preference for sweet flavors, and tempe bacem perfectly reflects this culinary tradition. Simple yet flavorful, it remains a staple dish in homes and traditional food stalls throughout the region. More than just a side dish, tempe bacem represents warmth, heritage, and the comforting taste of home.
Have you ever eaten this food menu?
#TempehWithoutBorders #MONOLOGUE #LocalGuides
A recipe passed down from your mother-in-law in Yogyakarta — that heritage is the best seasoning of all 
To answer your question: tempeh is loved here in Japan too (we usually call it テンペ), but bacem-style — slow-simmered in palm sugar and spices, then fried — is something I’ve only read about, not tasted. That sweet-savory, soft-inside-chewy-outside description has me genuinely hungry now 
Thank you for sharing a real taste of home 
Homemade recipes passed down through family are always special. Thank you for sharing this authentic Tempe Bacem and the memories behind it.
Honestly, my favourite is the simplest one — tempeh just pan-fried until crisp, with a little soy sauce. But your bacem style, simmered sweet in palm sugar, sounds like something I need to try making myself! As for the challenge — I’d love to if I can find the time 
Either way, I’m really enjoying seeing everyone’s tempe dishes here 
Nothing beats the magic of hereditary family recipes, especially when it comes to a legendary dish from Yogyakarta! Thank you for sharing this delicious post for the 
(hiks, sorry for super late replied 
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