Combro: Fried Tempeh Ball
An oval-shaped fried snack with a crispy cassava exterior filled with spicy oncom (fermented soybean) filling. A Sundanese street food staple.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- Cassava dough: 300 g cassava, peeled and steamed
- Filling: 200 g oncom, crumbled, 5 shallots, 3 garlic cloves, 5 red chilies, salt
- Cooking oil for deep frying
👨🍳 Instructions
- Mash steamed cassava until smooth. Season with salt.
- Sauté crushed shallots, garlic, and chilies. Add crumbled oncom.
- Cook filling until relatively dry.
- Tato a portion of cassava dough, flatten, fill with oncom mixture.
- Shape into oval balls.
- Deep fry until golden and crispy.
- Serve hot.
❓Frequently Asked Questions
What is Combro: Fried Tempeh Ball?
An oval-shaped fried snack with a crispy cassava exterior filled with spicy oncom (fermented soybean) filling. A Sundanese street food staple.
Where does Combro: Fried Tempeh Ball come from?
Combro: Fried Tempeh Ball originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Combro: Fried Tempeh Ball difficult to make?
Combro: Fried Tempeh Ball requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Combro: Fried Tempeh Ball?
The spiciness can be easily adjusted by modifying the amount of chili peppers. For milder versions, reduce or omit the bird's eye chilies (cabe rawit).
How do I store leftover Combro: Fried Tempeh Ball?
Store leftover Combro: Fried Tempeh Ball in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.