Combro Misro: Sundanese Stuffed Cassava Balls
Cassava balls filled with spicy oncom (Combro) or palm sugar (Misro), deep fried until golden.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500g cassava (grated)
- Filling 1 (Combro): 200g oncom, 5 shallots, 3 garlic cloves, 5 red chilies, salt
- Filling 2 (Misro): 200g palm sugar (chopped)
- Oil for deep frying
👨🍳 Instructions
- Grate cassava and squeeze out excess water
- For combro filling: crumble oncom, sauté with ground spices
- For misro filling: use chopped palm sugar
- Tato cassava, flatten, fill with either filling
- Shape into balls and deep fry until golden
- Drain and serve
❓Frequently Asked Questions
What is Combro Misro: Sundanese Stuffed Cassava Balls?
Cassava balls filled with spicy oncom (Combro) or palm sugar (Misro), deep fried until golden.
Where does Combro Misro: Sundanese Stuffed Cassava Balls come from?
Combro Misro: Sundanese Stuffed Cassava Balls originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Combro Misro: Sundanese Stuffed Cassava Balls difficult to make?
Combro Misro: Sundanese Stuffed Cassava Balls requires moderate cooking skills. While the steps are clear, some techniques need practice.
How can I adjust the spiciness of Combro Misro: Sundanese Stuffed Cassava Balls?
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 Misro: Sundanese Stuffed Cassava Balls?
Store leftover Combro Misro: Sundanese Stuffed Cassava Balls 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.