BACEM

This dish reminds me of my grandma. She used to cook ‘tempe’ and tofu bacem for me. It’s sweet. That’s why I like it. And it’s very tasty to tap tempe bacem with chili. First you grind chili, garlic, and salt. After that, tap tempe bacem on this chili condiments. It’s hot, salty, and sweet as one .. yummy! All I need is just hot rice ^^ (I got hungry just to imagine this ~_~ )

However, today I want to take note when I was cooking bacem chicken with my mom. Basically, the ingredients are same. Just don’t use turmeric when you cook it with tempe or tofu.

Ingredients:

1.    Onion – 5

2.    Garlic - 4

3.    Coriander

4.    Candlenut – 2

5.    Ginger

6.    Galingale

7.    Turmeric

8.    Lemongrass

9.    Terasi

10.    Laurel like leaf

11.    Salt & palm sugar

12.    Tamarind

How to cook:

1.    What you need to grind first is no. 1 – 4. Make sure to grind the coriander well.

2.    After they are grinded well, then it will be easier to grind no. 5 – 7. The more you use galingale, the yummier it is (just don’t too much). Don’t forget the salt. Also tap the lemongrass.

3.    Fried the well-grinded-ingredients with small amount of oil. Make sure they are done well by smelling it. Also put “terasi” and laurel like leaf.

4.    After it smell good, pour a little water.

5.    Then put the tamarind and palm sugar.

6.    Cook until the chicken is done. Set it aside.

7.    Then fried the chicken in boiling oil !

It is deliciously sweet, oily, and salty ^^