Wednesday, December 31, 2014


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.