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: Indonesian Food
23
May
May
Tempe bongkrek is one type of tempe from Central Java, or more popular from the Banyumas area, which is made from soybeans and coconut pulp. This tempeh often causes poisoning because it is contaminated by the bacteria Burkholderia galdioli which produces toxins in the form of bongkrekic acid and toxoflavin, and destroy the fungus Rhizopus […]
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 […]