Combro (Stuffed Cassava Patties)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 kg Singkong parut, 2 st Gula merah, 5 Daun bawang-iris

• 2 Daun salam, 6 sm Kelapa parut, 1 st Bawang putih bubuk

• 1 Kemiri bakar & 2 sm Bawang goreng-tumbuk, Minyak

• 325 gr Oncom-potong2, 15-20 Daun kemangi-robek2

• 1 cm Lengkuas-geprek, Garam secukupnya

Haluskan:

• 1 Cabai merah, 6 Rawit, 1 Sereh-bagian putihnya saja

• 3 (12 gr) Bawang putih, 7 (45 gr) Bawang merah

• 3 gr Kencur, 1 st Ketumbar, 1 st Gula

Cara membuat

• Isi: Bila oncom tidak bisa didapatkan, anda dapat menggantinya dengan tempe atau Burger vegan. Goreng oncom/tempe (bila menggunakan Burger vegan, tak usah digoreng). Tumbuk kasar & sisihkan. Tumis bumbu halus, salam & lengkuas sampai wangi. Masukkan oncom/tempe/burger vegan, gula merah & garam secukupnya. Aduk rata lalu cicipi rasanya. Angkat & biarkan hingga dingin. Beri daun kemangi (dapat diganti dengan daun Lemon Balm/Basilikum segar) lalu campur rata. Sisihkan

• Peras singkong agar hasilnya nanti agak renyah. Masukkan kelapa, bawang putih bubuk, garam, serta bawang goreng & kemiri tumbuk. Campur dengan tangan hingga rata. Beri daun bawang, lalu aduk rata.

• Ambil 1-1½ sm adonan singkong, pipihkan, bentuk seperti mangkuk. Beri 1 st adonan isi di tengah. Tutup adonan isi seluruhnya dengan singkong, bentuk menjadi oval/pipih dengan rapi. Panaskan minyak yang banyak di wajan, goreng combro hingga kuning kecokelatan. Angkat & tiriskan. Untuk 40 buah.

Ingredients

• 1 kg grated Cassava, 5 Scallions-sliced, 2 Bay leaves

• 6 tbsp grated Coconut, 1 tsp Garlic powder, Salt, Oil

• 1 roasted Candlenut & 2 tbsp fried Onion-finely pound

• 2 tsp Palm sugar, 15-20 Lemon basil leaves-sliced

• 325 gr Oncom/Tempeh/Vegan Burger-sliced

• 1 cm Galangal-bruised

Grind into a paste:

• 7 (45 gr) Shallots, 3 (12 gr) Garlic cloves, 1 tsp Sugar

• 1 Red chili, 3 gr Lesser galangal, 1 tsp Coriander

• 6 Bird‘s eye chilies, 1 Lemongrass-white part only

Directions

• Stuffing: Fry the oncom/tempeh (don‘t have to fry it when you‘re using Vegan Burger). Coarsely pound & then set it aside. Sauté the spices paste, bay leaves & galangal until fragrant. Add in the oncom/tempeh/vegan burger, palm sugar & enough salt. Mix to combine it well & then taste. Remove from the heat & let it sit to cool down. Stir in the lemon basil leaves (you could substitute the lemon basil leaves with fresh Basil/Lemon Balm leaves). Set it aside

• Squeeze grated cassava to bring out the water content, so later on you‘ll get a crispier patties. Add in grated coconut, garlic, enough salt, fried onion & candlenut. Mix it with your hand to combine. Put in sliced scallion & mix it well.

• Take 1-1½ tbsp of the cassava mix & then flatten it. Shape cassava into a cup. Place in 1 tsp of the stuffing in the middle part. Wrap cassava to cover the stuffing completely. Flatten the patties into an oval shape neatly. Heat lots of oil in a wok/deep pan. Fry patties until golden brown. Remove from the heat & drain in paper towel. You‘ll get ~ 40 patties.

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