Leunca Ulukutek

I try to find out the meaning of ulukutek. Some say it means Oncom because leunca ulukutek is the mix of Oncom and leunca sauteed with peppers and onions. Others said ulukutek means “want to be.”

Could i t be that ancient Sundanese who first cooked leunca ulukutek want to make a certain food but fail? Hence the name ‘want to be?’ Ha ha ha.. guess, I’m not good at interpreting the genealogy of a name

Leunca is a kind of eggplant plants with a round and small fruit. Raw fruit is green and dark purple when ripe. It’s quite bitter.

Leunca also known as Ranti or in some area called takokak, cempokak, cokowana, pokak or terong pipit. In English, leunca is known as black nightshade, duscle, hound’s berry, wonder berry, petty morel or popolo.

Oncom, the other main ingredients, is a fermented soybean byproducts (usually leftovers of tofu production). Fermentation is done by a really strong fungii species called Neurospora Int. var oncomensis.

Leunca Ulukutek


  • 1 oncom, chopped
  • 10 leunca (more if desired)
  • 50 grams of teri medan (a kind of dried anchovy)
  • 5 shallots, thinly sliced
  • 3 red cayenne pepper, thinly sliced
  • 1 / 2 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons cooking oil
  • 1 / 2 cup of boiled water


  1. Saute shallots and peppers
  2. Add Oncom, leunca, teri medan, salt, sugar and water, stir well
  3. Cook for 5 minutes until leunca soften and done
  4. Serve

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