Ingredients with Measurements:
- 200g oncom (fermented soybean cake)
- 4 red chilies, sliced
- 4 shallots, sliced
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup water
Special equipment needed: None
Step-by-step instructions:
1. Cut the oncom into bite-sized pieces and set aside.
2. In a pan, heat the vegetable oil over medium heat.
3. Add the sliced shallots and minced garlic to the pan and sauté until fragrant.
4. Add the sliced chilies to the pan and sauté for another minute.
5. Add the diced tomatoes to the pan and cook until they are soft and mushy.
6. Add the tamarind paste, salt, sugar, and water to the pan and stir well.
7. Add the oncom to the pan and stir until the sauce coats the oncom evenly.
8. Cook for another 5-7 minutes until the oncom is heated through and the sauce has thickened.
9. Serve hot with rice.
20 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 168
- Fat: 11g
- Carbohydrates: 14g
- Protein: 4g
Substitutions for ingredients:
- Oncom can be substituted with tempeh or tofu.
- Red chilies can be substituted with any other type of chili pepper.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add shrimp or chicken to the dish for a non-vegetarian version.
- Add vegetables such as green beans or eggplant for a more filling dish.
Tips and tricks:
- Be careful when handling chilies as they can be very spicy. Wear gloves if necessary.
- Adjust the amount of chilies to your preferred level of spiciness.
- Use a non-stick pan to prevent the oncom from sticking to the bottom of the pan.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the oncom balado in a pan over medium heat until heated through.
Presentation ideas:
- Serve the oncom balado in a bowl with rice on the side.
- Garnish with sliced scallions or cilantro.
Garnishes:
- Sliced scallions or cilantro.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the oncom is too dry, add more sauce to coat it evenly.
Food safety advice:
- Make sure to cook the oncom thoroughly to prevent any foodborne illnesses.
Food history:
- Oncom is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main dish with rice and vegetables.
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Region: Indonesian