Things to know about Tahu Tempe Bacem Recipe
Baceman or simply bacem is a method of preserving food that is unique to the Central Javanese Cities in Indonesia, like Yogyakarta, Surakarta, Semarang, and Magelang. It is especially popular in Yogyakarta and is thought to be first invented there, due to the Yogyakarta’s people’s fondness for sweet delicacies. Bacem can be performed on different types of food, but the most common are the two soy-based products, tempeh, and tahu (tofu).
Bacem, in the Javanese language, translates into “soaked in salt or sugar water to preserve”. In preserving foods, a high concentration of salt and sugar will prevent bacterial growth and lengthen the shelf life of foods.
Historically, the idea to create bacem might have stemmed from the colonial era in Indonesia, the early 19th century. As times were hard, people are thinking of a way to store food that is easy to obtain and has a long shelf life. At that time, most of the people in central java are forced to work on sugarcane farms, and thus the idea of using sugar as a method to create food was born. Sugar and coriander were the two easily obtained spices at that time, and combining both in a pot and adding the food of choice (in this case tofu and tempeh) is the easiest method of cooking, by letting the flavor seeped into the food. You would not want to miss out on this dish!
Delicious Indonesian Traditional Sweet Tempeh and Tofu from Central Java. Authentic Recipe of Tahu Tempe Bacem.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 10 pcs Tempeh
- 10 pcs White Tofu
- 5 pcs Bay Leaf
- 1 thumb Fresh Galangal – Kencur – Aromatic Ginger – Kaempferia Galanga – Sand Ginger – Cutcherry – Resurrection Lily
- 1 Liter (33.81 floz) Coconut Water
- 75 grams (2.65 oz) Palm Sugar – Palm Jaggery
- 3 tbsp Indonesian Sweet Soy Sauce – Kecap Manis
- 2 tbsp Tamarind Juice
- 6 pcs Shallot Onion
- 4 cloves Garlic
- 1 tsp Fresh Coriander
- 1 tsp Salt
- Firstly, we need to prepare the blended spices. Into a food processor, add the garlic, shallots, coriander, and salt. Blend until smooth.
- Prepare a pot, add the coconut water along with the tofu, tempeh, bruised galangal, bay leaves, and the blended spices. Bring it to a boil.
- Once boiling, add palm sugar and Indonesian Sweet soy sauce. Mix well.
- Turn down the heat and simmer until most of the water has evaporated and the sauces have seeped into the tofu and tempeh.
- Add the tamarind juice and mix well, turn off the heat and take out the tofu and tempeh.
- The dish is ready to be served. You can opt to fry the tempeh and tofu.
- Prepare a wok. Pour enough oil for deep-frying and bring to heat.
- Deep-fry the tempeh and tofu until brown, not too long as this will crisp the skin and remove the delicious juice and spices.
- The dish is ready.
This dish is best served with warm white rice and a serving of fresh sambal.
— Specific Atributes of This Recipe:
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