Ingredients with Measurements:
- 300g oncom (fermented soybean cake)
- 2 medium-sized potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 red chili peppers, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 cups water
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. Add the diced potatoes and carrots, and stir-fry for a few minutes until they start to soften.
3. Add the sliced red chili peppers, turmeric powder, coriander powder, cumin powder, and salt. Stir well to combine.
4. Add the oncom and stir-fry for a few minutes until it starts to break down and become soft.
5. Pour in the water and bring the curry to a boil. Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the vegetables are tender and the curry has thickened.
6. Serve hot with steamed rice.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 6g
Substitutions for ingredients:
- Oncom can be substituted with tempeh or tofu.
- Red chili peppers can be substituted with green chili peppers or jalapeño peppers.
Variations:
- Add coconut milk for a creamier curry.
- Add other vegetables such as green beans, bell peppers, or eggplant.
- Add chicken, beef, or shrimp for a non-vegetarian version.
Tips and tricks:
- Use a non-stick pan to prevent the oncom from sticking to the bottom.
- Adjust the amount of chili peppers according to your spice preference.
- Add a squeeze of lime juice for a tangy flavor.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of steamed rice and garnish with chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced red chili peppers
- Fried shallots
Pairings:
- Steamed rice
- Naan bread
- Roti
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
- Pickled vegetables
Troubleshooting advice:
- If the curry is too thick, add more water to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken it.
Food safety advice:
- Make sure to cook the vegetables and oncom thoroughly to prevent foodborne illness.
Food history:
- Oncom is a traditional Indonesian food made from fermented soybeans. It is commonly used in Indonesian cuisine as a meat substitute.
Flavor profiles:
- Oncom has a nutty and slightly sour flavor, which pairs well with spicy and savory flavors.
Serving suggestions:
- Serve the curry hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian