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 or salt water so that food becomes durable.
Be tempe or bacem jadah
Bacem tempeh and tofu are usually eaten warm with rice. In the Kaliurang area, Yogyakarta is known as bacem jadah, namely jadah / uli which is served together with tempe and bacem tofu.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 or salt water so that food becomes durable.
Be tempe or bacem jadah
Bacem tempeh and tofu are usually eaten warm with rice. In the Kaliurang area, Yogyakarta is known as bacem jadah, namely jadah / uli which is served together with tempe and bacem tofu.
