Brilio.net - Oncom is a typical West Java food that tastes slightly spicy. The results of this fermented peanut meal can be processed into various dishes, one of which is as a topping for pancakes. For spicy lovers, this market snack will definitely make you addicted.
Even though there is the addition of oncom, the texture of the resulting serabi remains soft when eaten. Are you curious to try making it at home? The following recipe has been published by BrilioFood from Instagram @resepsedap_id.
photo: Instagram/@resepsedap_id
Material:
- 500 ml coconut milk, from 1/2 coconut, set aside the remaining grated coconut
- 200 gr medium protein wheat flour
- 1/2 tsp salt
- 1 chicken egg, beaten well
- 1 tsp baking powder
Topping ingredients:
- 200 gr oncom, grilled, roughly chopped
- 1 lemongrass stalk, bruised
- 2 red bird's eye chilies, sliced
- 1 tsp salt
- 1/2 tsp brown sugar
- 1/4 tsp ground pepper
- 100 ml coconut milk, from 1/4 coconut
- 2 tablespoons oil, for frying
Ground spices:
- 2 red onions
- 1 clove of garlic
- 1 cm galangal
- 4 curly red chilies
How to make:
1. Topping, saute ground spices and lemongrass until fragrant. Add cayenne pepper, stir-fry until wilted. Add oncom, salt, sugar, pepper and coconut milk until absorbed and dry. Stir well. Set aside.
2. Heat the pancake mold. Add grated coconut. Stir in the grated coconut until oily. Remove and discard the grated coconut. Set aside.
3. Serabi, boil the coconut milk while stirring until it boils. Let it warm.
4. Stir together the flour, salt and eggs. Pour in the coconut milk little by little while beating at low speed for 20 minutes. Leave it for 30 minutes. Add baking powder. Stir well.
5. Pour one spoonful of vegetable mixture into a pancake mold that has been heated over high heat. Leave it until it has holes. Reduce heat. Sprinkle with topping ingredients. Close the mold and let the dough cook. Remove and serve warm.