📝 About This Recipe
Hailing from the lush highlands of West Java, Nasi Tutug Oncom is a rustic masterpiece that celebrates the earthy, nutty flavors of fermented soy pulp (oncom). This traditional Sundanese dish features warm jasmine rice 'mashed' together with grilled oncom and a vibrant paste of aromatic ginger and chilies. It is a comforting, soul-satisfying meal that perfectly balances salty, spicy, and savory notes, embodying the true spirit of Indonesian village cooking.
🥗 Ingredients
The Rice Base
- 4 cups Steamed White Jasmine Rice (warm and fluffy, preferably cooked with a pandan leaf)
- 250 grams Oncom (Fermented Soy Pulp) (crumbled into small pieces)
The Aromatics (Bumbu)
- 6 pieces Shallots (peeled and sliced)
- 4 cloves Garlic (peeled)
- 3-5 pieces Red Bird's Eye Chilies (adjust to preferred heat level)
- 3 pieces Curly Red Chilies (for color and mild heat)
- 3 cm Kencur (Aromatic Ginger/Kaempferia galanga) (peeled and sliced; this is the essential flavor)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 1/2 teaspoon Salt (to taste)
- 1/2 teaspoon Mushroom Bouillon or Sugar (to balance flavors)
- 2 tablespoons Vegetable Oil (for sautéing)
The Essential Accompaniments
- 4 pieces Ayam Goreng (Indonesian Fried Chicken) (prepared beforehand)
- 50 grams Salted Fish (Ikan Asin) (fried until crispy)
- 4 pieces each Tempeh and Tofu (fried)
- 1 plate Lalapan (Fresh Vegetables) (cucumber slices, cabbage, and Thai basil)
- 1/2 cup Sambal Dadak (freshly ground chili sauce)
👨🍳 Instructions
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1
Begin by preparing the oncom. Crumble the oncom block into small, pea-sized fragments using your hands or a fork.
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2
Heat a dry skillet over medium heat. Toast the crumbled oncom, stirring frequently, until it becomes dry, slightly charred, and releases a nutty aroma. This should take about 8-10 minutes. Remove and set aside.
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3
In a mortar and pestle (or a small food processor), combine the shallots, garlic, red bird's eye chilies, curly chilies, kencur, and toasted shrimp paste.
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4
Grind the aromatics into a coarse paste. If using kencur, ensure it is finely ground as its flavor is very potent.
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5
Heat 2 tablespoons of oil in a wok or large frying pan over medium heat. Sauté the ground spice paste until fragrant and the oil begins to separate from the solids.
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6
Add the toasted oncom back into the pan with the spices. Season with salt and mushroom bouillon/sugar. Stir well to ensure the oncom is thoroughly coated in the aromatics.
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7
Continue to cook for another 3-5 minutes until the mixture is quite dry and the flavors are deeply infused. Turn off the heat.
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8
In a large mixing bowl, place your warm, freshly steamed jasmine rice.
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9
Add the spiced oncom mixture to the rice. Using a wooden spatula or a traditional masher, 'tutug' (mash/mix) the oncom into the rice until evenly distributed. The rice should take on a speckled, brownish hue.
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10
Taste the rice and adjust the seasoning with a pinch of salt if necessary.
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11
For an authentic presentation, wrap a portion of the rice in a softened banana leaf to infuse it with extra fragrance while you prepare the sides.
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12
Serve the Nasi Tutug Oncom warm on a plate lined with banana leaf, surrounded by fried chicken, crispy salted fish, fried tempeh, and the fresh lalapan vegetables.
💡 Chef's Tips
The 'Kencur' (aromatic ginger) is non-negotiable for an authentic Sundanese taste; its earthy, camphor-like notes define the dish. If you cannot find Oncom, you can substitute with fermented black beans (tempeh) that have been heavily toasted and seasoned, though the flavor profile will shift slightly. Ensure the oncom is toasted until quite dry before mixing with the rice to prevent the final dish from becoming mushy. Always use warm rice when mixing; cold rice won't absorb the oils and aromatics from the oncom paste as effectively. For an extra smoky flavor, you can grill the wrapped banana leaf rice over charcoal for 2 minutes before serving.
🍽️ Serving Suggestions
Pair with a tall glass of 'Es Teh Manis' (Indonesian Sweet Iced Tea) to balance the heat. Serve with 'Sayur Asem' (Sundanese Sour Soup) on the side to provide a refreshing contrast to the savory rice. Always include a side of 'Sambal Dadak' (raw chili sambal) for those who crave an extra spicy kick. Add a handful of 'Kerupuk Aci' (tapioca crackers) for a delightful crunch in every bite. Include 'Pete' (stink beans), either raw or fried, if you want to go full traditional Sundanese style.