Oncom (IPA: ɔnˈtʃɔm) is a fermented food which is one of the traditional staples of the Sundanesecuisine of Indonesia. There are two kinds of oncom: red oncom and black oncom. The food is closely related to tempeh; both are fermented using mold.[1]
While it is known that soybeans are the best substrate for growing R. oligosporus to produce tempeh, oncom has not been as thoroughly studied; the best fermentation substrates for producing oncom are not yet known.[citation needed]
Cooking methods
Oncom can be prepared and cooked in various ways. It can be simply deep fried as gorengan fritters, seasoned and cooked in a banana leaf pouch as pepes, or roasted, seasoned, and mixed with steamed rice as nasi tutug oncom.[5] Oncom is also a selected filling for comro, lontong and arem-arem rice dumplings. Comro in particular is a popular Sundanese snack, the name was an abbreviation of oncom di jero which means "oncom inside".[6]
^Sastraatmadja, D. D.; et al. (2002). "Production of High-Quality Oncom, a Traditional Indonesian Fermented Food, by the Inoculation with Selected Mold Strains in the Form of Pure Culture and Solid Inoculum". Journal of the Graduate School of Agriculture, Hokkaido University. 70: 111–127. CiteSeerX10.1.1.866.6352. hdl:2115/13163.
^Ho, C.C. (1986). "Identity and characteristics of Neurospora intermedia responsible for oncom fermentation in Indonesia". Food Microbiology. 3 (2): 115–132. doi:10.1016/S0740-0020(86)80035-1.
