AI-generated image
Nasi tutug oncom
Nasi tutug oncom: Tasikmalaya rice mashed with roasted oncom and chilli
In Tasikmalaya, West Java, warung serve nasi tutug oncom from early morning: steaming rice pounded together with toasted oncom, a fermented cake of peanut press-cake with a savoury, nutty, slightly funky taste, plus chilli and kencur. It comes with fried tempeh and tofu, sambal and a pile of raw greens called lalapan. Outside Indonesia oncom can be hard to find; fresh tempeh, crumbled and fried, gives a similar earthy result. The common mistake is mixing oncom into cold rice: the rice must be freshly cooked and hot so it absorbs the oil and aroma. Chef's tip: dry-roast the oncom until crisp at the edges before seasoning, which takes away its raw sourness.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 3
Ingredients
For the rice
- 1 ⅛ lb cooked white ricehot
- 5 ½ oz oncom or fresh tempehcrumbled
- 3 tbsp neutral oil
- 3 cloves garlicfinely chopped
- 4 shallotsfinely chopped
- 3 red bird's eye chillieschopped
- ¾ in kencur (aromatic ginger)grated, or 1 tsp galangal
- ¾ tsp salt
- 1 tsp sugar
- 1 handful lemon basil (kemangi) (optional)
To serve
- 5 ½ oz tempehsliced 1 cm thick
- 5 ½ oz firm tofusliced
- ¼ cup oil for shallow frying
- ½ cucumbersliced
- 3 tbsp chilli sambal (no shrimp paste)vegan
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Toast 5 ½ oz oncom or fresh tempeh in a dry frying pan over a medium heat for 5–6 minutes, breaking it up, until dry, fragrant and browned in spots.
6 minStep 2: Add 3 tbsp neutral oil, 3 cloves garlic, 4 shallots, 3 red bird's eye chillies and ¾ in kencur (aromatic ginger) and fry for 3–4 minutes, stirring, until the shallots are soft and golden. Season with ¾ tsp salt and 1 tsp sugar.
4 minStep 3: Tip in the hot 1 ⅛ lb cooked white rice and press and mash it against the pan with the back of a spoon for 2–3 minutes, until every grain is coated and the mixture holds together loosely. Fold in 1 handful lemon basil (kemangi).
3 minStep 4: In another pan heat ¼ cup oil for shallow frying over a medium-high heat and fry 5 ½ oz tempeh and 5 ½ oz firm tofu for 4–5 minutes a side, until golden and crisp. Drain.
10 minStep 5: Serve the rice with the tempeh and tofu, ½ cucumber and 3 tbsp chilli sambal (no shrimp paste) on the side.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 18 g
- Carbs
- 66 g
- Fat
- 16 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nasi tutug oncom take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cooked white rice?
- Any long-grain rice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Soto Banjar
Along the rivers of Banjarmasin in South Kalimantan, breakfast often means soto Banjar eaten at a wooden riverside warung, sometimes after a dawn trip to the floating market. Unlike the turmeric sotos of Java, this broth is pale and clear, perfumed with the sweet spices that traders brought up the river centuries ago: cinnamon, cloves, star anise, cardamom and nutmeg. Shredded chicken, glass noodles, carrot and a boiled egg go into the bowl with rice cakes, and lime and a little chilli sharpen it at the table. Chef's tip: toast the whole spices in the pan for a minute before the paste goes in; it brings out their sweetness without the dusty edge of ground spice.
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.
Indian