Combro is a traditional market snack made from grated cassava with spicy oncom filling. Combro stuffing can be chicken and tempeh. The name Combro comes from the Sundanese language which stands for 'oncom di jero' which means oncom inside. While the outside of the combro is made of grated cassava dough.
Combro delicious eaten while warm. Usually eating combro will be more fitting if accompanied by cayenne pepper. Besides being delicious, how to make combro is also very easy. No wonder if until now this traditional market snack still survives and has many fans.
In this article, merdeka.com will share recipes and how to make a delicious home-style combro, easy to make with affordable ingredients, and definitely fail-proof. Good luck!
How to make :
500 grams of grated cassava
100 grams of grated coconut
1 leek
coriander
salt
Pepper for taste
Filling Material:
200 grams of oncom
20 red chilies
25 grams of basil
salt
pepper
enough sugar
Ground spices:
3 cloves of garlic
5 red onions
3 pieces of curly red chili
How to make a combo:
Saute ground spices until cooked.
Add oncom, basil, and scallions. Cook until cooked and well mixed.
Add cassava, coconut, salt, and scallion stir until blended.
Take 2 tablespoons of dough ingredients, put the filling and form an oval.
Fry in hot oil over medium heat until brown and cooked.
Material:
1 kg grated cassava, squeeze the water
6 spring onions, cut into 1 cm
2 tsp salt
1 tsp sugar
Cooking oil
Material Contents:
250 grams of tempeh, cut into pieces, fried until cooked, coarsely mashed
1 red tomato, roughly chopped
2 bay leaves
2 lime leaves, sliced
75 ml water
1/2 tsp salt
3/4 tsp sugar
Cooking oil
Ground spices:
4 curly red chilies
4 red chilies
2 cloves of garlic
3 red onions
1/2 tsp pepper
How to make a combo:
Mix the cassava ingredients well.
For the filling, stir-fry ground spices, bay leaf, and lime leaves until fragrant. Add tomatoes and stir until wilted.
Add tempeh, water, salt, and sugar, mix well. Cook until absorbed. Set aside.
Take a little cassava dough, put it in the palm of the hand and flatten it. Add a fill, then an oval shape.
Fry in hot oil on medium heat until cooked. Serve while still warm.
Material:
1 kg grated cassava
150 gr grated coconut
2 cloves of garlic, crushed
2 spring onions, finely chopped
1 tsp salt
1 tsp coriander powder
Material Contents:
250 gr oncom, puree
1 handful of basil leaves
Seasoning Filling:
4 large red chilies
10 pieces of cayenne pepper (can be adjusted to taste)
5 red onions
2 cloves of garlic
3 segments kencur
salt and pepper to taste
How to make a combo:
Squeezed grated cassava. The juice is deposited for 10 minutes, then the white precipitate is mixed back into the grated cassava.
Puree all seasoning ingredients. Saute ground spices until fragrant, add oncom and basil. Cook until the spices are absorbed and cooked.
Mix grated cassava with grated coconut, scallions, garlic, coriander, and salt. Stir well.
Take 1 tablespoon of cassava dough, form a flat round, add the oncom filling, then compact.
Heat cooking oil, add combro and fry until cooked.