Tumis oncom cabe ijo

Oncom  is one of the traditional  foods of West Java (Sundanese) cuisine, Indonesia. There are two kinds of oncom: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using nuts as a main ingredients.

Black Oncom made of peanut and Red oncom made oh soya beans. They are have in common on terms to production process  

 "Usually oncom is made from the by-products from the production of other foods -- soy bean tailings (okara) left from making tofu, peanut press cake left after the oil has been pressed out, cassava tailings when extracting the starch (pati singkong), coconut presscake remaining after oil has been pressed out or when coconut milk has been produced. Since oncom production uses by-products to make food, it increases the economic efficiency of food production.

Red oncom reduces the cholesterol levels and suggesting effects in humans.

Black oncom is made by using Rhizopus oligosporus while red oncom is made by using Neurospora intermedia var. oncomensis.It is the only human food produced from Neurospora".

(source : wikipedia.com)

Now, let us use red oncom to cook.  Now I want to make some food with spicy taste, and I choose kemangi (basil leaves)  and green chilli as an additive to make my food more rich.

 

Here the recipe :

200 grams Red oncom, cut square

7 green chillis, chopped

1 tbs garlic, chopped

50 grams fresh kemangi/basil leaves

Salt, sugar and peper to taste

1 tbs vegetable oil

How to cook :

Stir fry  garlic and green chillis then fill water, red oncom, salt, sugar and pepper to taste. Mix until cook, last one add kemangi and mix 30 second. Serve ....

Yummy.......

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