Combro / Comro Isi Sambal Tempe
A delicious traditional Indonesian snack, Combro (or Comro) is made with grated cassava and coconut, filled with a flavorful sambal tempe filling. This crispy, savory treat combines the earthy taste of cassava with a spicy, aromatic filling. Perfect for gatherings or as a tasty bite anytime!
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Cassava (singkong) | 1.5 kg |
| Grated coconut | 500 gr |
| Salt (peres) | 1 tbsp |
| Green onions | 2 stalks, sliced |
For the Sambal Tempe Filling:
| Ingredient | Quantity |
|---|---|
| Tempe | 2 blocks |
| Basil leaves (kemangi) | 1 bunch |
| Garlic cloves | 2 cloves |
| Red chilies (cabe merah tanjung) | 2 pcs |
| Curly red chilies (cabe keriting) | 10 pcs |
| Bird’s eye chilies (cabe rawit merah) | 20 pcs |
| Kencur (aromatic ginger) | 3 pieces |
| Palm sugar (gula merah) | 1/2 piece |
| Salt | to taste |
| Bouillon powder (kaldu bubuk) | to taste |
Instructions
-
Prepare the Tempe Filling:
- Cut the tempe into small pieces and fry until golden and crisp. Once done, mash it with a mortar and pestle (or fork), then set aside.
- In a pan, heat oil and fry the garlic, chilies, and kencur until fragrant. Remove and drain the excess oil.
- Grind the fried garlic, chilies, kencur, palm sugar, salt, and bouillon powder into a smooth paste. Add the mashed tempe and fresh basil leaves, then mix well. Taste and adjust the seasoning as needed.
- Heat a little oil in a pan and sauté the sambal tempe mixture until the basil wilts and the filling becomes aromatic. Remove from heat.
-
Prepare the Dough:
- Wash, peel, and grate the cassava. Then, grate the coconut and mix them together in a large bowl.
- Add the sliced green onions and salt, then mix everything evenly until well incorporated.
-
Shape the Combro:
- Take a handful of the cassava mixture and flatten it in the palm of your hand.
- Place a spoonful of the sambal tempe filling in the center, then fold the edges over to fully enclose the filling. Shape into a round, flat patty.
- Repeat the process with the remaining dough and filling.
-
Fry the Combro:
- Heat oil in a frying pan over medium heat.
- Fry each combro until golden brown and crispy on both sides. Be careful not to overcrowd the pan.
- Once cooked, remove the combro from the oil and drain on paper towels to remove excess oil.
-
Serve:
- Serve your crispy, delicious Combro Isi Sambal Tempe while hot, and enjoy this savory snack!
Tips:
- For a richer flavor, you can add a dash of coconut milk to the cassava mixture.
- Adjust the heat of the sambal filling by varying the amount of bird’s eye chilies.
- These combros are best served fresh but can be stored in an airtight container for a few days. Reheat in a hot pan or oven for a crispy texture.
Enjoy this tasty Indonesian delicacy with family and friends, perfect as a snack or appetizer at your next gathering!
