Name: Nasi Tutug Oncom Hot Plate
Yield: 10
Ingredients: 45.0g Garlic; 90.0g Shallots; 30.0g Aromatic Ginger; 150.0g Red chili pepper; 18.0g Knorr Rostip 1kg; 60.0g Sugar; 90.0g Cooking Oil; 600.0g Oncomroughly chopped; 30.0g Basil; 1200.0g White Rice; 90.0g Cooking Oil; 18.0g Shallots; 6.0g Garlic; 300.0g Red chiliCurly; 150.0g Knorr Tomato Pronto Sauce 2kg; 15.0g Shrimp Paste; 9.0g Sugar; 30.0g Knorr Rostip 1kg; 300.0g Water; 1500.0g Chicken Breastno skin; 600.0g Beancurdyellow; 90.0g Royco Bumbu Kuning Serbaguna 600g; 30.0g Gingershredded; 15.0g Galangalshredded; 45.0g Lemongrass; 6.0g Bay Leaf; 6.0g Orange leaf; 15.0g Shrimp Paste; 6.0g Coriander Powder; 15.0g Knorr Rostip 1kg

Nasi tutug oncom hotplate, an innovative Sundanese dish. This menu serves traditional tutug oncom delights served on a hotplate. By placing it on a hotplate, it not only maintains the warmth of the dish, but also adds a tempting aroma.
Equipped with classic side dishes such as fried chicken, fried tofu, and fried tempeh, this dish is the perfect combination that pampers your customers' taste buds with rich flavors and traditions.

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Preparation

How to make Hot Plate Tutug Oncom Rice
- Cook all the ground spices, proceed to add oncom and basil afterwards
- Prepare all the spices, mix and cook until perfection
- Cook the chicken, beancurd and the fried tempeh
- Serve each food to different hot plates
Ground Spices:
Sambal:
Ayam, tahu, tempe goreng:
Hidangan Sampingan:

Nasi Tutug Oncom Hot Plate

Ingredients

Nasi Tutug Oncom Hot Plate

Ground Spices:

Sambal:

Ayam, tahu, tempe goreng:

Hidangan Sampingan:

Ground Spices:

Sambal:

Ayam, tahu, tempe goreng:

Hidangan Sampingan:

Preparation

How to make Hot Plate Tutug Oncom Rice

Ground Spices:

Sambal:

Ayam, tahu, tempe goreng:

Hidangan Sampingan:

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