This is an Indonesian snack made with cassava and oncom (pronounced onchom). Oncom is made using by products used in the making of tofu and tempeh. Typically sold in wet markets, its trademake orange top is actually mold. This is a staple in javanese cuisine. On its own its rather bland. But cooked with spices its delicious. It has a very sponge like texture and its very light weight.
Today’s recipe is a crocket made with cassava stuffed with a oncom filling. This is a popular sundanese snack from west java. Oncom can be replaced with tofu, tempeh or our own soya nutri flakes. I have made these crockets with a veg keema / nutri flakes many times with delicious results😊. Do try.
Ingredients
The Dough:
- 1 kg Singkong (CASSAVA), peeled, washed and grated very finely
- Salt to taste
- 2 heaped tbsps of Tapioca flour or cornflour
The Filling:
- 200 gms of oncom crumbled (OR 200 gms of nutri flakes, weight after rinsing/boiling and water completely squeezed out)
- Paste: 4 garlic pods, 10 shallots, 7 to 8 red chillies
- 1 lemongrass pc (bashed)
- 1 inch pc galangal (bashed)
- Few fresh bay leaves
- 3 tbsps oil
- 1 tsp white pepper
- 1 tsp mushroom seasoning or 1 tsp sugar
- Salt to taste
Method
Step 1: The Filling
- Grind the garlic, shallots, and red chillies into a paste.
- Heat 3 tbsps oil in a pan. Add the bashed lemongrass, galangal, and fresh bay leaves.
- Saute for a minute, then add the red chilli paste.
- Saute till oil separates, then add the crumbled oncom or soya flakes.
- Add salt, white pepper, and mushroom seasoning (or sugar).
- Cook on low heat until the mixture comes together and dries up. Cool and use as stuffing.
Step 2: The Dough & Shaping
- After grating the cassava very finely, mix in the salt and tapioca flour.
- Form the mixture into about 15 balls.
- Stuff each ball with some of the cooled filling and shape into oval crockets.
Step 3: Frying
- Deep fry until golden brown.
- Serve hot with a fresh bird’s eye chilli on the side.😊