Tempe bacem or baceman (Hanacaraka: ꦧꦕꦼꦩ꧀) is a comestible dish from the Central Java region, also east of Yogyakarta (Mataraman). Yogyakarta people like sweet, sweet-flavored bacem, which is a special seasoning of brown sugar. Actually, bacem is a food processing method to preserve products, usually it is tempeh and tofu. Dibacem means soaked in sugar […]
Tag Archives: Culinary
21
May
May
Tapai or tape is a snack that is produced from the fermentation process of carbohydrate foods as a substrate by yeast. In Indonesia and its neighbors, this substrate is usually cassava tubers and glutinous rice. Yeast for tapai fermentation is a mixture of several microorganisms, especially fungi (molds and fungi), such as Saccharomyces cerevisiae, Rhizopus […]
14
May
May
Indonesia has a variety of delicious culinary delights. The delicious culinary diversity in Indonesia has existed before the Indonesian state was founded. What makes Indonesia has a variety of special foods? Some of the things that make Indonesia have a unique variety of foods are as follows: Has a variety of tribes Indonesia is the […]