Bacem tempeh

Tempeh boiled in coconut water/palm sugar until absorbed — sweet-savoury without heavy frying.

Method

Boil tempeh in water + palm sugar/sweet soy + garlic + coriander + bay leaf 20–30 min until the liquid shrinks and the spice absorbs.
Optional: flash-fry 160 °C 2 min for aroma — or serve as-is for a lower-fat version.
Do not lift early — properly absorbed bacem is evenly brown through to the centre.

Quality & safety

Cooked bacem holds ±6 h ambient — longer than plain tempeh thanks to sugar and boiling. Keep separate from raw ingredients.

Production scaling

Tempeh linear ×N; sugar/sweet soy f=0.9 — sweetness compounds quickly. Braising water f=0.9; use coconut water when available for the signature taste.