Oncom
Fermented Sundanese staple made from food production by-products.
Oncom is a fermented food that serves as a traditional staple in Sundanese cuisine. It exists in two varieties, red oncom and black oncom, and is closely related to tempeh through the use of mold fermentation. The food is notable for being made from by-products of other food production, such as tofu leftovers or peanut press cake, thereby increasing economic efficiency.
Quick Facts
- Country
- Indonesia
- Region
- West Java
- Course
- Main course
Facts from the source article.
Did You Know?
- Oncom can be deep fried as gorengan fritters, cooked in a banana leaf pouch as pepes, or mixed with steamed rice as nasi tutug oncom.
- Comro is a popular Sundanese snack whose name abbreviates 'oncom di jero', meaning 'oncom inside'.
- Red oncom has been found to reduce the cholesterol levels of rats.
Toxicity
Sanitation and hygiene are important in oncom production to avoid contamination with bacteria or fungi such as Aspergillus flavus, which produces aflatoxin. The molds used for oncom, Neurospora intermedia var. oncomensis and Rhizopus oligosporus, reduce aflatoxin produced by Aspergillus flavus. However, aflatoxin-producing molds are often naturally present on peanut press cake, and coconut press cake can harbor Burkholderia gladioli, which produces bongkrek acid and toxoflavin. The best fermentation substrates for producing oncom are not yet known.
Frequently Asked Questions
Where does Oncom come from?
Oncom originates from Indonesia.
When is Oncom served?
Oncom is served as Main course.
More in Vegetarian Dishes of Indonesia
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced