Spicy Tempe Comro: Crispy Cassava Patties with Tempe Filling

Comro Tempe Hot: A Savory Indonesian Delight

Ingredients:

Ingredient	Quantity
Large cassava (singkong)	1, peeled, washed, and grated
Butter	1 tbsp
Tempe (large, the size of a palm)	2 pieces, cut into 5 portions
Lemongrass (sereh)	1 stalk, bruised
Kaffir lime leaf (daun jeruk)	1 leaf
Green onion (daun bawang)	1 stalk, finely sliced
Seasoning (penyedap)	To taste
Sugar	A pinch
Salt	To taste

For the Spice Paste (Bumbu Halus):

Ingredient	Quantity
Shallots (bawang merah)	6 pieces
Garlic (bawang putih)	4 cloves
Black pepper (merica)	1/2 tsp
Curly red chili (cabe keriting)	6 pieces
Bird’s eye chili (cabe rawit)	10 pieces

Instructions:

Prepare the Tempe:
- Slice the tempe into 5 even pieces per plate.
- Heat oil in a pan, and fry the tempe until golden brown and crispy. Remove and let it cool, then gently crush it into a coarse mixture with a mortar and pestle.
Sauté the Aromatics:
- Heat some oil in a skillet, and sauté the finely ground spice paste (bumbu halus) until fragrant.
- Add the bruised lemongrass and kaffir lime leaf, stir until aromatic, and then season with salt, sugar, and your chosen seasoning (penyedap).
Combine the Tempe:
- Add the crushed tempe into the pan and stir until well coated with the spices.
- Finish by adding the sliced green onion and adjusting the taste as necessary. Set aside.
Prepare the Cassava Dough:
- In a bowl, mix the grated cassava with the butter until well combined.
- Take small portions of the mixture, flatten them into discs, and place a spoonful of the tempe mixture in the center.
Shape and Fry the Comro:
- Fold the edges of the cassava around the filling to form small patties or as desired.
- Heat oil in a frying pan and fry the comro until golden brown and crispy on both sides.
- Remove and drain on paper towels.

Serve the Comro Tempe Hot as a warm snack or appetizer, perfect with a cup of tea or as a side dish. Enjoy the savory flavor and crispy texture of this beloved Indonesian treat!

Nutritional Information (per serving):