Combro , cassava croquttes filled with hot and spicy fermented Tempe, is one of tradional snacks from West Java.
ingredients: Makes approximately 45
800 g grated cassava
80 g mashed potato powder + 300 ml hot water (make about 200 g mashed potato)/kartoffel-püree
200 g grated coconut/kokosraspel, 2 tbsp sugar
salt to taste
note: Skip the water if you don´t use mashed potato powder
cooking oil for frying
Place mashed potato powder and grated coconut/kokosraspel into a bowl. Pour hot water and salt into the bowl. Stir in grated cassava until combine together.
400 g oncom or Tempe/fermented Soybean cake, grinded
30 kemangi leaves/hairy basil
2 tbsp gula Jawa/coconut sugar
2 tablespoons fine sugar
salt to taste,
4 tablespoons cooking oil
spice to grind:2 shallots, 1 onion, 4 cloves garlic, 5 bird´s eye chillies, 2 cm kencur/kaemferia galanga
Saute spice paste until fragrant. Add oncom or Tempe, salt, and sugar. Stir until mix well, then add hairy basil.
directions: Fill Oncom/Tempe filling into cassava mixture. Mould mixture into croquette shapes 2 cm thick by 4 cm long. Fry in deep hot oil few minutes until golden brown.