📝 About This Recipe
Originating from the Sundanese highlands of West Java, Combro is a clever acronym for 'Oncom di Jero' (oncom inside). These golden-brown fritters feature a crisp, grated cassava exterior that yields to a warm, umami-rich heart of fermented soybean cake sautéed with aromatic chilies and basil. It is a masterpiece of Indonesian street food, offering a perfect balance of crunchy, chewy, and spicy sensations in every bite.
🥗 Ingredients
Cassava Dough (The Shell)
- 1 kg Cassava (peeled and finely grated)
- 150 grams Grated Coconut (use young/medium coconut, unsweetened)
- 2 tablespoons Tapioca Flour (helps with binding)
- 1 teaspoon Salt
- 2 stalks Green Onions (thinly sliced)
- 500 ml Vegetable Oil (for deep frying)
Spicy Oncom Filling
- 250 grams Oncom (crumbled (can substitute with Tempeh if unavailable))
- 1 handful Indonesian Lemon Basil (Kemangi) (leaves only, for aroma)
- 1/2 teaspoon each Salt and Sugar (to taste)
- 1/2 teaspoon Broth Powder (mushroom or chicken flavor)
Aromatic Spice Paste (Bumbu Halus)
- 5 cloves Shallots
- 3 cloves Garlic
- 5-8 pieces Red Bird's Eye Chilies (adjust to desired heat level)
- 3 pieces Curly Red Chilies
- 2 cm Kencur (Aromatic Ginger) (essential for authentic Sundanese flavor)
👨🍳 Instructions
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1
Prepare the cassava: After grating the cassava, place it in a clean muslin cloth or fine strainer and squeeze out the excess liquid into a bowl. Let the liquid sit for 10 minutes until the starch settles at the bottom.
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2
Discard the yellowish water from the bowl, but keep the white starch (tapioca) at the bottom. Mix this starch back into the squeezed cassava pulp for better texture.
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3
In a large mixing bowl, combine the grated cassava, grated coconut, tapioca flour, salt, and sliced green onions. Mix thoroughly until a pliable dough forms. Set aside.
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4
Prepare the filling: Grind the shallots, garlic, chilies, and kencur into a smooth paste using a mortar and pestle or a blender.
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5
Heat 2 tablespoons of oil in a pan. Sauté the spice paste until fragrant and the raw smell disappears.
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6
Add the crumbled oncom to the pan. Stir-fry for 5-7 minutes, breaking up any large lumps. Season with salt, sugar, and broth powder.
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7
Fold in the fresh kemangi (lemon basil) leaves at the very end. Stir until wilted, then remove from heat and let the filling cool completely.
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8
To assemble, take about 2 tablespoons (roughly 40-50g) of the cassava dough and flatten it in the palm of your hand.
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9
Place 1-2 teaspoons of the spicy oncom filling in the center. Carefully fold the edges of the dough over the filling, shaping it into an oval or oblong cylinder.
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10
Ensure there are no cracks in the dough, as these will cause the filling to leak during frying. Repeat until all dough and filling are used.
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11
Heat vegetable oil in a deep pan or wok over medium heat. The oil is ready when a small piece of dough sizzles immediately upon contact.
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12
Fry the Combro in batches, being careful not to overcrowd the pan. Fry for about 5-8 minutes, turning occasionally, until they reach a deep golden brown and the exterior feels crispy.
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13
Drain the Combro on paper towels to remove excess oil. Serve while hot and crispy.
💡 Chef's Tips
Always squeeze the cassava juice out; if the dough is too wet, the Combro will be oily and fall apart. Don't skip the Kencur (Aromatic Ginger) as it provides the signature 'earthy' fragrance that defines authentic Combro. If Oncom is unavailable, use fermented Tempeh, but ensure you sauté it long enough to develop a deep, nutty flavor. Keep your hands slightly oiled when shaping the dough to prevent sticking and to ensure a smooth, crack-free surface. Fry on medium heat—if the oil is too hot, the outside burns before the inside is cooked; if too low, the dough absorbs too much oil.
🍽️ Serving Suggestions
Serve hot alongside fresh whole bird's eye chilies (Cabe Rawit) for those who want an extra kick of heat. Pair with a cup of hot, unsweetened Jasmine tea or 'Bandrek' (traditional ginger drink) to balance the savory-fried notes. Arrange on a platter lined with banana leaves for a beautiful, rustic 'Jajanan Pasar' presentation. Serve as a mid-afternoon snack or as an appetizer for an Indonesian-themed dinner party. Accompany with a side of spicy peanut sauce or sweet soy sauce with chopped chilies.