350 g genjer
100 g oncom
Ground spices:
30 g shallots
15 g garlic
50 g curly red chili
20 g red cayenne pepper
20 g galangal
30 ml cooking oil
Seasoning:
3 g salt
10 g sugar
8 g chicken powder
15 g oyster sauce
20 g sweet soy sauce
50 ml water
Either flowers or leaves of the genjer can be used. Or both can be used.
Coarsely grind the spices ingredients into a paste.
Saute the paste until fragrant over medium heat, about 10-15 minutes.
Add seasoning and stir to mix well.
Add the oncom and continue stirring to mix and cook for another 15 minutes.
Add the boiled genjer and stir again until all the ingredients are well blended.