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Baceman Bawang Putih: Indonesian Fermented Garlic Oil (Vegan)

Baceman Bawang Putih: Fermented Garlic Oil (Vegan)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: Spice Pastes
  • Method: Mixing
  • Cuisine: Indonesian
  • Diet: Vegan


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


  1. Using mortar and pestle, roughly crush the garlic.Pound the garlic
  2. Using mortar and pestle, pound the candlenut into a smooth paste.
  3. Put the crushed garlic and the candlenut paste in the jar.
  4. Add the coconut oil.
  5. Add the sesame oil.Add the oils
  6. Mix all the ingredients well using a clean spoon.
  7. 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