350 g cooked white rice
100 g oncom
50 g black nightshade (sometimes known as leunca)
30 g basil leaves
1 sheet banana leaf
30 g shallots
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
Complements (optional) :
tofu and fried tempe
Crush the oncom by hand, just to break it up, and set aside.
Coarsely grind the spice ingredients to a paste.
Sauté the paste in the cooking oil on medium heat until fragrant, about 10-15 minutes.
Add seasoning and stir until blended.
Add the black nightshade and oncom to the pan while continuing to stir until blended and cooked, about 15 minutes.
Add the basil and stir again until the basil wilts. Turn off the heat.
Add the cooked white rice and stir to mix well.
Prepare a serving plate. Wrap the Nasi Tutug Oncom using a banana leaf, then place it onto the plate. Serve Tutug Oncom Rice with salted fish, tofu and fried tempeh. Fresh vegetables can also be added.