Oncom

Oncom is one of the traditional staple foods of West Javan (Sundanese) cuisine of Indonesia. It is a type of fermented food, bearing similarities to products like tempeh and tapai, both of which are also common in Indonesian cuisine.

Overview

Oncom is typically made from the byproducts of tofu or tempeh production. The process involves fermentation by several types of mold, such as Neurospora sitophila, Rhizopus oligosporus, or Mucor hiemalis. The end product is a foodstuff that is high in protein and fiber, and is often used in a variety of dishes in Sundanese cuisine.

Types of Oncom

There are two main types of oncom: red oncom and black oncom. Red oncom is typically made from the byproducts of tofu production, while black oncom is made from the byproducts of tempeh production.

Red Oncom

Red oncom, also known as oncom merah, is made by fermenting the press cake left over from the production of tofu. The press cake is mixed with rice bran and fermented with Neurospora sitophila. The end product is a red, firm, and slightly cheesy foodstuff.

Black Oncom

Black oncom, also known as oncom hitam, is made by fermenting the press cake left over from the production of tempeh. The press cake is mixed with rice bran and fermented with Rhizopus oligosporus or Mucor hiemalis. The end product is a black, firm, and slightly nutty foodstuff.

Uses in Cuisine

Oncom is used in a variety of Sundanese dishes. It can be fried, grilled, or used as an ingredient in dishes like sayur asem (a type of vegetable soup) and lotek (a salad made with steamed vegetables and a peanut sauce).

Health Benefits

Oncom is high in protein and fiber, making it a nutritious addition to the diet. It is also a source of probiotics due to the fermentation process, which can promote gut health.

See Also

• Fermentation in food production
• Indonesian cuisine
• Sundanese cuisine
• Tempeh
• Tofu