Baceman bawang putih is, basically, fermented garlic in coconut oil. It’s tasty, can be stored for up to 3 weeks, and makes for an excellent and convenient spice paste for cooking. The best part is, it’s quick to prepare and there is no cooking involved in making baceman bawang putih. This fermented garlic oil is a practical solution for busy people who like to cook but want to reduce the preparation time without compromising on the results.
Baceman bawang putih is made by putting the crushed garlic, candlenut paste, coconut oil and sesame oil in a jar and leaving it for a couple of days to ferment. The result is a fragrant fermented garlic oil, ready to use for cooking. It’s best used to make dishes that require sauteed garlic, such as nasi goreng, bihun goreng, udang saus mentega. It is also used in all kinds of soups and stir-fried dishes. It makes for an excellent base to make Indonesian Chinese dishes.
To make a good baceman bawang putih, using good quality ingredients is crucial. Garlic is very important, so choose only the fresh ones with no sprouts, and without a dry or dark flesh. Peel and wash the garlic thoroughly, and let it completely dry before proceeding. Use good quality coconut and sesame oil for the best results.
Baceman bawang putih can last for about 3 weeks and is best kept at room temperature. The longer it is stored, the stronger and the more fragrant the aroma. However, unless you want to share it, it’s better not to make too much of it. Make just 2 weeks’ worth to avoid storing it for too long. Don’t keep it in the fridge as the oil will thicken and the smell of the garlic will penetrate other foods. Lastly, always use a clean and dry spoon, and close the lid tightly everytime to prevent the bacteria.Print
A convenient spice paste made by fermenting garlic in candlenut paste, coconut oil and sesame oil. It can be stored and used later as a spice paste for stir-frying and in soups and stews.
- 100 gr garlic, peeled, washed and dried thoroughly
- 1 candlenut
- 250 ml coconut oil
- 1 tbsp sesame oil
- 1 glass jar
- Using mortar and pestle, roughly crush the garlic.
- Using mortar and pestle, pound the candlenut into a smooth paste.
- Put the crushed garlic and the candlenut paste in the jar.
- Add the coconut oil.
- Add the sesame oil.
- Mix all the ingredients well using a clean spoon.
- Cover the jar with the lid tightly and leave it to ferment for 3 days at room temperature.
- Although it is called baceman, it’s not to be confused with the Javanese cooking method, bacem, which involves cooking ingredients in a specific sweet and savoury spice paste, and then deep frying it, as in tempe bacem.
Keywords: Vegan, Quick & Easy, Non-spicy, Preserves