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