Ayam dan Tahu Bacem – Javanese Deep Fried Chicken and Tofu

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Bacem started as a mean to preserve food. Chicken, tofu, and tempeh are cut into pieces and cooked in spice broth until fully cooked, tender, and the spices absorbed. The cooked proteins lasts much longer compared to uncooked ones, and they are stored in the fridge for future consumptions. Prior to eating, return them to room temperature and deep fried in hot oil until golden brown and crispy on the outside, but still tender and juicy in the inside. My preferred method to eating bacem is to serve them with with some sambal terasi mixed with Indonesian sweet soy sauce (kecap manis) and a squeeze of lime.