Bacem is a traditional Indonesian cooking technique that infuses sweetness into the ingredients, usually using coconut water or a combination of water and palm sugar. This recipe blends the rich flavors of chicken feet (ceker) and tempeh, marinated in aromatic spices, resulting in a savory yet subtly sweet dish. Perfect as a side dish or a savory snack, Bacem Chicken Feet & Tempeh is sure to capture your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken feet (ceker) | 10 pieces |
| Tempeh wrapped in leaves | 6 pieces |
| Galangal (Lengkuas) | 1-inch piece |
| Bay leaves (Daun salam) | 2 leaves |
| Water | Enough to submerge ingredients |
Spice Paste (Bumbu Halus):
| Ingredient | Quantity |
|---|---|
| Garlic | 2 cloves |
| Shallots | 3 pieces |
| Coriander seeds | 1 teaspoon |
| Candlenuts (Kemiri) | 2 pieces |
| Palm sugar (Gula jawa) | Adjust to preferred sweetness |
| Salt | Adjust to taste |
| Seasoning powder (optional) | Adjust to taste |
Instructions
-
Cook the Chicken Feet:
Begin by cooking the chicken feet in a rice cooker (or “magiccom”) with enough water to cover them. Cook until they become tender and the texture is soft. This step ensures that the chicken feet are fully cooked and ready to absorb the flavors. -
Combine Ingredients:
Once the chicken feet are cooked, transfer them into a pot along with the tempeh pieces. Add in the galangal, bay leaves, and the ground spice paste (bumbu halus). Pour enough water to fully submerge all the ingredients. -
Cook and Simmer:
Allow the mixture to simmer on medium heat, stirring occasionally. Let it cook until the water reduces and is absorbed by the chicken feet and tempeh, making sure to mix it occasionally to prevent sticking and to ensure all the flavors blend. -
Check the Flavor:
Before the cooking process is complete, taste the broth to ensure the sweetness, saltiness, and seasoning are balanced. Adjust the seasoning, palm sugar, or salt if necessary. -
Serve:
Once the water has evaporated and the chicken feet and tempeh have absorbed the flavors, remove from the heat. Bacem chicken feet and tempeh are best served warm as a side dish or snack. They can also be grilled or fried for an extra crispy finish before serving.
Enjoy the rich, savory, and sweet flavors of this authentic Indonesian dish!