Nasi Tutug Oncom Komplit (Complete Mashed Rice with Fermented Soybean Cake), Crispy-Smashed Tofu & Tempeh, and Fresh Red Chili Sambal

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• 600 grams warm white rice
• 150 grams grilled/roasted oncom (fermented soybean cake)
• 6 cloves shallots
• 3 cloves garlic
• 5 pieces red bird's eye chilies
• 2 inch piece kencur (aromatic ginger)
• 1 handful basil leaves
• 2 leaves bay leaves
• 3 tbsp oil for sautéing
• 1 tsp salt
• 0.5 tsp granulated sugar
• 4 pieces medium-sized white tofu
• 200 grams tempeh
• 4 cloves garlic for the smashed tofu/tempeh
• 1 tsp ground coriander
• 1 tsp salt for the smashed tofu/tempeh
• 1 tbsp shaved palm sugar
• 200 ml water for boiling the tofu and tempeh
• 500 ml oil for frying
• 10 pieces curly red chilies
• 8 pieces red bird's eye chilies for the sambal
• 5 cloves shallots for the sambal
• 1 piece red tomato
• 1 tsp roasted shrimp paste (terasi)
• 0.5 tsp salt for the sambal
• 0.5 tsp palm sugar for the sambal
• 1 piece lime (jeruk limau)
• 1 handful basil leaves for the raw vegetable platter
• 2 pieces cucumbers
• 0.25 head cabbage
• 4 leaves lettuce leaves

👩‍🍳 Instructions

1. 1 Make the tutug oncom seasoning: grind the shallots, garlic, red bird's eye chilies, and kencur together with salt and sugar until smooth.
2. 2 Heat the oil, then sauté the ground seasoning paste along with the bay leaves until fragrant and fully cooked.
3. 3 Add the grilled oncom, coarsely crumbled, into the sautéed seasoning, stir well, and cook briefly until the seasoning is absorbed.
4. 4 Mix the warm white rice with the oncom seasoning while gently pounding (tutug) it using a mortar and pestle until well combined. Add the basil leaves and stir briefly. Set aside.
5. 5 For the gepuk tofu and tempeh: boil the tofu and tempeh together with the ground garlic, coriander, salt, and palm sugar in a little water until the water reduces and the seasoning is absorbed, about 10 minutes.
6. 6 Remove the tofu and tempeh, drain briefly, then gently smash/flatten them with a pestle or the back of a knife until slightly cracked but not falling apart.
7. 7 Heat plenty of oil, then fry the smashed tofu and tempeh until golden brown and crispy on the outside. Remove and drain.
8. 8 For the fresh sambal: briefly boil the curly red chilies, red bird's eye chilies, shallots, tomato, and shrimp paste until softened.
9. 9 Coarsely grind all the boiled sambal ingredients together with the salt and palm sugar — don't grind it too smooth so the fresh, chunky texture is still noticeable. Add a squeeze of lime juice and mix well.
10. 10 Wash the raw vegetables thoroughly: cucumbers, cabbage, lettuce, and basil, then cut or serve them whole as you like.
11. 11 Serve the warm nasi tutug oncom on a plate together with the fried smashed tofu and tempeh, the fresh red chili sambal, and the raw vegetables. Enjoy while still warm.

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📊 Nutrition Facts / serving

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