200 g oncom
50 g black nightshade (sometimes known as leunca)
30 g red onions
15 g garlic
50 g curly red chili
20 g red cayenne pepper
20 g galangal
20 ml cooking oil
3 g salt
10 g sugar
8 g chicken stock powder
15 g oyster sauce
30 g basil leaves
2 banana leaves
Crush the oncom by hand, just to break it up a little. Set it aside.
Coarsely grind the ground spices till it becomes a paste.
Add cooking oil to a pan and saute the paste over medium heat until fragrant, about 10-15 minutes.
Add seasoning and stir until well blended.
Then add the black nightshade and oncom while continuing to stir to mix. Cook for another 15 minutes. Then add the basil and stir again until the basil is evenly mixed and is wilted.
Add 1-2 tbsp of sweet soy sauce if a slight sweetness is preferred. Or add whole or slices of cayenne pepper to spice up the oncom.
Remove from heat and divide into 2 portions.
Wrap the oncom in banana leaves, and fold the ends in. Secure with toothpicks.
Grill the oncom in banana leave packets until the leaves are half charred. Remove and set aside.
Beside grilling, oncom can also be steamed.