Nasi Tutug Oncom

It’s nice to be back in the kitchen after some time. Almost didn’t realize how much I miss the routine that had put me in such good mood – yes it does! – cooking and baking tend to put me in a better mood. Especially seeing the food I cook is being cleaned up pretty quick once served on the table.

Last Monday was big crab day. A family friend came over with a big box filled with live crabs. They’re huuuge! We’ve been talking about having all seafood lunch some day. This is it!  As I had tried cooking Singaporen black pepper crab a few days ago but didn’t turn out as it should be (mind you, crabs we bought from supermarket had been starved to death, they were barely any meat in them)  – so I decided to cook Singaporean Chili Crab. It was aaaaawesome!  Will post recipe and photo on the next posting….

This afternoon when I was rooting through the fridge, I found a pack of  ONCOM, bought a few days ago.  For those of you who are not aware what is it, have a look at the link, oncom is closely related to tempeh.  There’re 2 types – the orange one which is softer and the black one or also known as “Oncom Bandung” is more lumpy and used mainly in Sundanese cuisine. Yummy, yummy…  going to cook a simple Sundanese dish that I so many times miss when I’m away, Oncom Fried Rice.

Recipe for ONCOM FRIED RICE

*  1 pack of black oncom or oncom bandung
*  6 cloves garlic – crushed  (kurangi aja kalo kebanyakan)
*  4 pcs of shallot – thinly sliced
*  2 cm galangal – bruised
*  2 cm kencur (Kaemferia galanga), thinly sliced
*  4 pcs birds’ eye chillies – pick the orange one
*  a bowl of steam rice

Direction:

1.) Divide oncom into 6 parts, flame roasted or shallow fried
(I prefer roasted style as its unique fragrance comes out better)
2.) Cook garlic + shallots until transparent
3.) Add galangal, kencur & chillies
4.) Add roasted oncom, mashed into tiny bits then add rice
5.) Add salt, pepper and sugar to taste.
6.) Serve warm with fried salted fish or fried chicken with sambal terasi