Spicy Tempe Dadu Combro Recipe
Combro is a delightful Indonesian snack made with grated cassava and a savory spicy tempe filling. The combination of textures and flavors makes this dish a favorite among many. In this recipe, we’ll guide you through creating these delicious bites filled with tempe and aromatic spices that will leave your taste buds tingling with joy. Enjoy this scrumptious snack with some fresh green chili for an extra kick!
Ingredients
For the Cassava Dough
| Ingredient | Quantity |
|---|---|
| Cassava (peeled and grated) | 1 kg |
| Young coconut (grated) | 1/2 |
| Tempe (cut into small cubes) | 6 pieces |
| Celery leaves (finely chopped) | 5 leaves |
| Green onion (finely chopped) | 1 stalk |
| Royco or flavor enhancer | 1 sachet |
| Salt | 2 teaspoons |
For the Spicy Filling
| Ingredient | Quantity |
|---|---|
| Red chili peppers (adjust to taste) | 10 pieces |
| Kencur (aromatic ginger) | 2 cloves |
| Garlic (peeled) | 3 cloves |
| Shallots (peeled) | 6 cloves |
| Salt | to taste |
Instructions
Preparing the Cassava Dough
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Prepare the Ingredients: Start by peeling and grating the cassava until fine. Grate the young coconut as well. In a large mixing bowl, combine the grated cassava and coconut, mixing well until evenly distributed.
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Season the Mixture: Sprinkle the Royco or flavor enhancer and salt over the cassava mixture. Stir thoroughly to ensure the seasoning is evenly distributed throughout the dough.
Making the Spicy Tempe Filling
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Prepare the Filling: Cut the tempe into small cubes and finely chop the celery leaves and green onions.
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Blend the Spices: In a blender or food processor, combine the red chili peppers, kencur, garlic, shallots, and a pinch of salt. Blend until you achieve a smooth paste.
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Cook the Filling: Heat a generous amount of cooking oil or butter in a pan over medium heat. Add the blended spice mixture and sautΓ© until fragrant and half-cooked. Add a small amount of water to the pan, just enough to create a slightly saucy texture.
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Combine the Ingredients: Add the diced tempe, chopped celery, and green onion to the pan. Stir everything together and cook until the tempe is heated through. Adjust the seasoning with Royco or flavor enhancer according to your taste. Important: Avoid adding sauce or additional condiments to this filling, as it may clash with the flavor of kencur, which is the star of this dish.
Assembling the Combro
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Forming the Combro: With the cassava dough mixture ready, take a handful and shape it into a small patty in the palm of your hand. Flatten it slightly, then place a spoonful of the spicy tempe filling in the center.
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Seal the Combro: Carefully fold the edges of the dough over the filling, pinching and molding it to create a round, flat shape. Ensure that the filling is completely sealed inside to prevent it from leaking during frying.
Cooking the Combro
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Heat the Oil: Prepare a frying pan with hot cooking oil over low to medium heat. It’s important to maintain a lower temperature to avoid burning the combro.
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Fry the Combro: Gently place the shaped combro into the hot oil, frying them slowly until they turn golden brown and crispy on both sides. Be careful not to overcrowd the pan; fry in batches if necessary.
Serving Suggestions
- Enjoy Your Combro: Once cooked, remove the combro from the oil and let them drain on paper towels to remove excess oil. Serve them warm, optionally with a side of fresh green chili for an extra spicy kick.
Final Thoughts
This Spicy Tempe Dadu Combro recipe is not only a delicious snack but also a wonderful way to experience traditional Indonesian flavors. The combination of the crunchy exterior and the spicy, savory filling is simply irresistible. Enjoy this treat at gatherings, or as a delightful snack at any time of day. Happy cooking!
