Ayam Bacem
Ayam Bacem is a traditional Javanese dish from Indonesia, featuring chicken slowly braised in a rich, aromatic mixture of coconut water, palm sugar, and a spice paste known as 'bumbu bacem'. The chicken is typically cooked until the liquid reduces and the flavors deeply penetrate the meat, often finished by frying or grilling for a caramelized exterior.
🍽️ Nutrition at a glance
This dish is relatively high in protein from the chicken, but also contains significant carbohydrates and fats from the coconut water and palm sugar used in the braising liquid. A typical serving provides a good source of iron and B vitamins, with a rough calorie estimate of 300-400 calories per portion, depending on the cut of chicken and cooking method.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Iron | 2.5 mg |
| Potassium | 320 mg |
| Phosphorus | 180 mg |
| Zinc | 3.0 mg |
| Vitamin B6 | 0.4 mg |
| Niacin (B3) | 5.0 mg |
| Selenium | 15 µg |
| Copper | 0.2 mg |
Per 1 piece (150 g) · estimated, varies by recipe
💡 What's interesting
The unique cooking technique of 'bacem'—a slow reduction in spiced coconut water—is a hallmark of Javanese cuisine, designed to preserve meat without refrigeration while infusing it with complex, sweet-savory flavors. Nutritionally, the use of coconut water as a braising base adds electrolytes and a subtle sweetness, making it a flavorful yet balanced part of Indonesian culinary heritage.
