https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATofu%2F104%2Fen 2026-07-08T02:30:11Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Tofu/104/en&diff=156512&oldid=prev 2025-06-20T00:42:35Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>&#039;&#039;Bacem&#039;&#039; is a method of cooking tofu originating in [[Central Java]]. The tofu is boiled in coconut water, mixed with &#039;&#039;lengkuas&#039;&#039; (galangal), Indonesian bay leaves, [[coriander]], [[shallot]], [[garlic]], [[tamarind]] and [[palm sugar]]. After the spicy coconut water has completely evaporated, the tofu is fried until it is golden brown. The result is moist but rather firm, sweet, and spicy tofu. This cooked tofu variant is commonly known as &#039;&#039;tahu bacem&#039;&#039; in [[Indonesian language|Indonesian]]. &#039;&#039;Tahu bacem&#039;&#039; is commonly prepared along with [[tempeh]] and chicken.</div>

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