Ingredients with Measurements:
- 200g oncom (fermented soybean cake)
- 5 red chilies, chopped
- 3 shallots, chopped
- 2 cloves garlic, chopped
- 1 tsp tamarind paste
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 tbsp water
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Cut the oncom into small pieces and set aside.
2. In a mortar or food processor, grind the chilies, shallots, and garlic until smooth.
3. Heat the vegetable oil in a pan over medium heat.
4. Add the ground chili mixture and stir-fry for 2-3 minutes until fragrant.
5. Add the tamarind paste, sugar, salt, and water to the pan and stir well.
6. Add the oncom to the pan and stir-fry for 5-7 minutes until the oncom is cooked and coated with the spicy sauce.
7. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat: 8g
Carbohydrates: 10g
Protein: 3g
Sodium: 600mg
Substitutions for ingredients:
- Oncom can be substituted with tempeh or tofu.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add shrimp paste for a more savory flavor.
- Add chopped tomatoes for a fresh twist.
- Add sliced green beans for a crunchy texture.
Tips and tricks:
- Be careful not to burn the chili mixture while stir-frying.
- Adjust the amount of chili according to your preference for spiciness.
- Use a non-stick pan to prevent the oncom from sticking to the bottom.
Storage instructions:
Store the leftover oncom sambal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the oncom sambal in a pan over low heat until heated through.
Presentation ideas:
Serve the oncom sambal in a small bowl or on a plate with rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Pair with grilled chicken or fish.
Suggested side dishes:
Serve with steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the oncom is too dry, add a little more water to the pan.
- If the oncom is too salty, add a little more sugar to balance the flavor.
Food safety advice:
Make sure to cook the oncom thoroughly to prevent foodborne illness.
Food history:
Oncom is a traditional Indonesian food made from fermented soybeans.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve as a side dish or as a main dish with rice.
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Region: Indonesian