Materials Tutug Oncom maker:
- 300 g of rice warm
- 4 red onions
- 3 cloves of garlic
- 3 red chilies
- 2 cm kencur
- 1 board oncom
- 1 leek, thinly sliced
- Block 2 pieces MAGGI Chicken Broth
- Complement:
food support
Orek Tempe:
- 3 tablespoons cooking oil
- 150 g tempeh, cut into matchsticks, fried
- 50 g anchovies field
- 3 red onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 red chilies, thinly sliced
- 1 cm galangal, crushed
- 1 tablespoon brown sugar, comb
- 3 tablespoons soy sauce
- 1 piece MAGGI Chicken Broth Blocks
- salt and sugar to taste
How To Make:
- Orek tempeh: heat the cooking oil, saute garlic and onion until fragrant. Enter the red chilli and ginger and stir.
- Enter the tempeh, anchovies terrain, brown sugar, soy sauce, MAGGI Chicken Broth block, salt and sugar, stir well and cook until done. Lift.
- Puree the onion, garlic, and chili kencur. Enter oncom, mash-mash, stir well.
- Roasted oncom in a skillet that has been heat, stir until dry oncom. Add MAGGI Chicken Broth Blocks and leek, stir well.
- Mix the warm rice with oncom, then mash until all blended.
- Serve warm with Orek tempeh and vegetables.