Ingredients
| Quantity | Ingredient |
|---|---|
| 3 large | Cassava (grated) |
| 200 g | Grated coconut (to taste) |
| To taste | Grated cheese |
| 1-2 stalks | Green onion (chopped) |
| To taste | Fine salt |
| To taste | All-purpose flour |
| Filling: | |
| 1 pack | Tempe (fermented soybeans) |
| 20 | Bird’s eye chili peppers (sliced) |
| 4 cloves | Shallots (chopped) |
| 3 cloves | Garlic (chopped) |
| To taste | Bay leaves |
| To taste | Ground pepper |
| To taste | Sugar |
| To taste | Water |
| To taste | Flavor enhancer (if desired) |
| To taste | Salt |
| For frying | Vegetable oil |
Instructions
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Prepare the Filling: In a mortar, grind the bird’s eye chili, garlic, shallots, and salt until smooth. Crumble the tempe and set aside. In a skillet, heat oil and sauté the ground mixture along with the bay leaves until fragrant. Add the crumbled tempe and mix well, seasoning with salt, ground pepper, sugar, and water. Cook until the mixture thickens and the water evaporates. Remove from heat and allow it to cool.
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Make the Dough: In a separate bowl, combine the grated cassava, grated coconut, grated cheese, salt, and all-purpose flour. Mix thoroughly until a smooth dough forms.
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Shape the Combro: Take about 1 tablespoon of the dough and flatten it in your palm. Place a spoonful of the tempe filling in the center, then fold and seal it into your desired shape. Repeat until all the dough and filling are used.
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Fry the Combro: Heat vegetable oil in a frying pan over medium heat. Fry the shaped combro until golden brown and crispy on both sides. Drain on paper towels.
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Serve and Enjoy: Your delicious Combro Tempe is ready to be served! Enjoy as a snack or appetizer.
This delightful dish brings together the earthy flavors of tempe and the comforting taste of cassava, making it an ultimate treat for any occasion. Enjoy your culinary adventure!