Tempe bacem is a traditional tempeh-based dish that's usually associated with Central Java. The tempeh is marinated in coconut milk, galangal, and bay leaves, then boiled with a spice paste consisting of garlic, onions, coriander, palm sugar, and tamarind.

Once boiled, the tempeh is deep-fried in hot oil on both sides, but not too much because the texture will become dry or crunchy. Tempe bacem is usually served with hot chili peppers or steamed rice on the side.