Fried Comro with Tempeh Filling Recipe
This recipe brings the delicious flavors of traditional Indonesian cuisine to your table, featuring comro (fried cassava balls) filled with a savory tempeh mixture. The crispy outer layer made from grated cassava perfectly complements the tender and flavorful tempeh filling, offering a delicious combination of textures and tastes. Whether you’re serving it as a snack, appetizer, or a side dish, Comro Goreng isi Tempe will be a hit with everyone who tries it. Let’s dive into how you can create this traditional and tasty treat!
Ingredients:
| Ingredient | Amount |
|---|---|
| Grated cassava (singkong parut) | 2 kg |
| Salt | To taste |
| Green onions (daun bawang), chopped | 6 stalks |
| Tempeh | 500 grams |
| Shallots | 4 pieces |
| Garlic cloves | 4 pieces |
| Red chili (cabe merah) | 1 piece |
| Bird’s eye chili (cabe rawit) | 3 pieces |
| Lesser galangal (kencur) | 1 piece (thumb-sized) |
| Lemongrass stalks, thinly sliced | 2 stalks |
| Cooking oil | As needed for frying |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 7 g |
| Fat | 15 g |
| Carbohydrates | 22 g |
| Fiber | 3 g |
| Sodium | 250 mg |
| Sugars | 2 g |
Instructions:
Step 1: Prepare the Cassava Dough
- Grate the Cassava: Start by grating 2 kilograms of fresh cassava. Once grated, squeeze out a little of the excess water from the cassava but leave some moisture to help bind the dough.
- Season: Add a pinch of salt and the chopped green onions (about 6 stalks) to the grated cassava. Mix thoroughly in a large mixing bowl until the salt and green onions are evenly distributed throughout the cassava mixture. Set aside.
Step 2: Make the Tempeh Filling
- Prepare the Tempeh: Mash or finely crumble 500 grams of tempeh. Set aside in a bowl for later use.
- Blend the Spices: In a blender or mortar and pestle, combine the shallots, garlic, red chili, bird’s eye chili, and kencur (lesser galangal). Blend or pound them until you get a smooth paste.
- Mix with Tempeh: Add the spice paste to the mashed tempeh along with the thinly sliced lemongrass stalks. Mix well so that the tempeh is evenly coated with the spice paste.
- Cook the Filling: Heat a small amount of cooking oil in a frying pan. Add the tempeh mixture to the pan and sauté on medium heat until fragrant and fully cooked (about 5-7 minutes). Remove from heat and allow the filling to cool slightly.
Step 3: Assemble the Comro
- Shape the Cassava Dough: Take a small amount of the cassava dough (about the size of a golf ball) and flatten it slightly in the palm of your hand.
- Fill the Comro: Place about 1 tablespoon of the tempeh filling in the center of the cassava dough. Fold the edges of the cassava dough over the filling, carefully shaping it into a ball or oval, making sure that the filling is completely enclosed within the cassava.
- Repeat: Continue this process with the remaining cassava dough and tempeh filling until all of the comro are shaped.
Step 4: Fry the Comro
- Heat the Oil: In a deep frying pan or wok, heat enough cooking oil over medium heat for frying. You want the oil to be hot enough to fry the comro until golden brown but not too hot that it burns quickly.
- Fry the Comro: Gently place the comro into the hot oil. Fry them in batches, ensuring not to overcrowd the pan. Fry each side until they turn golden brown and crispy, usually around 4-6 minutes per side.
- Drain the Excess Oil: Once the comro are golden brown and cooked through, remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Serve the Comro
Your delicious Comro Goreng isi Tempe is now ready to serve! Enjoy them hot as a snack or a side dish. These crispy, savory bites are perfect for dipping in chili sauce or serving with a side of fresh vegetables.
Selamat mencoba! Enjoy your culinary journey as you recreate this Indonesian favorite in your own kitchen.
Recipe Notes:
- Customize the Spice Level: If you prefer a milder flavor, you can reduce the amount of bird’s eye chili used in the filling. For extra heat, feel free to add more!
- Prepping Ahead: You can prepare the cassava dough and tempeh filling ahead of time and store them in the refrigerator for a few hours before shaping and frying the comro.
- Vegan Option: This recipe is already vegan-friendly as it uses plant-based ingredients. Just be mindful to use a neutral oil for frying, such as vegetable or sunflower oil, to keep it vegan.
This recipe makes for a wonderful addition to any meal, offering a taste of Indonesia in the comfort of your own home. It’s perfect for sharing with family and friends, or for enjoying as a satisfying snack on its own.
