Brilio.net - Bacem or baceman is a dish that is easily found in various regions in the archipelago such as Semarang, Surakarta, and Magelang. Bacem is not only made from chicken and eggs, but also from simple ingredients such as tofu and tempeh. Tofu and tempeh bacem are suitable as a simple side dish stock for the family, with a sweet taste typical of brown sugar.
In addition to being sweet, baceman tofu and tempeh are also known to be savory because coconut water is usually added during boiling. However, if there is no coconut water, bacem can still be made with certain tricks.
A netizen named Ning shared a recipe on her personal YouTube, Mbak Ning, that produces tempeh and tofu bacem with the right savory and sweet taste even without coconut water. Curious about the trick?
First, grind the spices from shallots, garlic, coriander powder, and a little water. You can grind it using a blender or mortar as needed. Well, generally, the ground spices for making bacem are directly put into the bacem boiling pan, but it's different with Ning, because she has another trick, which is stir-frying.
The method is, first prepare a Teflon and add enough oil. Heat over medium heat. Then, when the oil is really hot, pour in the ground spices. When it smells good, add bay leaves , crushed galangal, and tamarind. Stir fry until cooked.
"According to Mbak Ning, stir-frying it first will cook the spices, which will definitely make it taste good and reduce the smell of the onions, making it more cooked and delicious," she explained, as quoted by BrilioFood from Mbak Ning's YouTube on Friday (10/1).
photo: YouTube/Mbak Ning
After the spices are cooked and fragrant, then add enough water to boil the braised tofu and tempeh. Next, add salt, grated brown sugar, and sweet soy sauce. Stir well, then add the tofu and tempeh. Cover and wait until the water boils.
photo: YouTube/Mbak Ning
Once it boils, open the lid of the pan and flip the tofu and tempeh so that the seasoning is evenly distributed. Then, close the pan again and cook until the sauce reduces and is completely absorbed. When the bacem sauce reduces, you can immediately turn off the heat and wait until the tempeh and bacem tofu are no longer hot.
Finally, the bacem tofu and tempeh can be fried or stored as stock. Well, if you want to store it as stock, Ning explained, this bacem tofu and tempeh can last for several days if stored in the refrigerator.
"The tip for the spices to be better absorbed is, while we cool the tofu and tempeh, we just cover it," explained the netizen familiarly called Mbak Ning.
photo: YouTube/Mbak Ning
So, are you drooling yet seeing this braised tempeh and tofu? Looking at the comments column on Mbak Ning's YouTube upload, several netizens seem enthusiastic about this braised menu. This video has also been watched more than 295 thousand times.
"Now... this is a really great recipe for braised tofu and tempeh. Continued success, Ms. Ning," said YouTube @ciwilharvi.
"After marinating, how long will it last in the refrigerator, sis? Thank you," asked YouTube @devitriani88.
"Thank you, Miss Ning, I tried it yesterday, it was really delicious... the recipe is awesome, thank God it didn't fail," said YouTube @vandafany9172.
(brl/lut)
