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| Alternative names | Tutug oncom |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Tasikmalaya,West Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Fragrant rice mixed with roastedoncom served with side dishes |
Nasi tutug oncom or sometimes simply calledtutug oncom, is anIndonesian stylerice dish, made of rice mixed withoncom fermented beans,[1] originally fromTasikmalaya,West Java.[2] It is usually wrapped inbanana leaves and served with various side dishes.
Nasi tutug oncom is aSundanese dish, quite popular in most of cities inWest Java, especiallyBandung and Tasikmalaya,[1] and also inGreater Jakarta area.
Nasi is commonIndonesian term forrice, whiletutug inSundanese means "mashed", "mixed" or "pulverized", andoncom is fermented beans cake akin totempeh, but made from different fungi. Therefore, the name describe a rice dish that was mixed with mashed oncom.
The exact origin of nasi tutug oncom was not clear. However, it has been staples for breakfast amongSundanese population for generations. According to some circles, since the 1940s nasi tutug oncom has been served as a simple, cheap and quite satisfying breakfast. During that time Indonesians endured hardships due to the outbreak of thePacific War andIndonesian war of independence, thus oncom was a simple and cheap source of nutrients. Initially, the oncom was lightly roasted added with salt, without any seasonings, and consumed with steamed rice.[2] Then for practical reasons, the roasted oncom was mashed together with rice, and then wrapped in banana leaf.
This modest background had led to an image in the past that nasi tutug oncom was a food for poors.[3] Nevertheless, the savoury flavour of the rice mixed with roasted oncom fermented beans had led to the popularity of this rice mix; started in EasternPriangan region to Bandung, to Jakarta, and then to the rest of Indonesia. Particularly today, after this oncom rice had elevated its status; being served with assorted choices of savoury side dishes to make it more satisfying and nutritionally balanced.
Since 2019, nasi tutug oncom is served inGaruda Indonesia in-flight meal in its domestic routes, along with the choices ofnasi goreng spesial (special fried rice),lontong sate ayam (chickensatay with rice cakes), andnasi ulam (rice cooked with herbs).[4]
Thebumbu spice mixture used in this dish areshallot,garlic, redchili pepper,kencur (a kind ofgalangal) and salt, all are pulverized into a paste, stir fried in cooking oil, add with roasted oncom fermented beans, mixed withsteamed rice, then wrapped in banana leaf, and sprinkled with crispy fried shallots.[5]
Nasi tutug oncom is usually wrapped in banana leaf and served with a choice of side dishes, of which Indonesian traditional fried chickenayam goreng is a popular one.[6] This method of serving is quite similar to other Indonesian fragrant dishnasi uduk that is also consumed with an array of protein sources.
It may be served with chicken either fried asayam goreng or grilled asayam bakar,salted fish,fried tofu andtempeh, sunny-sidefried egg,lalab vegetables; usually slices ofcucumber andtomato withlemon basil leaf,krupuk crackers, and alsosambal chili paste as a hot and spicy relish.[7]
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