Combro (Oncom Inside)

Ingredients

• 500g grated cassava, squeezed of excess water
• 100g oncom, mashed
• 2 tablespoons grated coconut
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves
• Oil for deep frying

Spice Paste (Halus Bumbu)

• 5 shallots
• 3 cloves garlic
• 2 red chilies (or more, to taste)
• 1/2 teaspoon kencur (aromatic ginger)
• 1/2 teaspoon salt
• 1/4 teaspoon sugar

Instructions

1. Prepare the Oncom Filling: Grind all spice paste ingredients until smooth. Sauté the ground spice paste in a little oil until fragrant. Add the mashed oncom, bruised lemongrass, and kaffir lime leaves. Cook, stirring occasionally, until the oncom is cooked through and the mixture is relatively dry. Remove from heat and let it cool.
2. Prepare the Cassava Dough: In a large bowl, combine the grated cassava and grated coconut. Mix them thoroughly until well combined.
3. Form the Combro: Take a small portion of the cassava dough (about the size of a golf ball) and flatten it into a disc shape in your palm. Place about one tablespoon of the prepared oncom filling in the center of the cassava disc. Carefully bring the edges of the cassava dough together to enclose the filling completely. Shape it into an oval or round patty. Repeat with the remaining dough and filling.
4. Fry the Combro: Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. Ensure the oil is hot enough for deep frying.
5. Once the oil is hot, carefully place the shaped combro patties into the hot oil. Do not overcrowd the pan.
6. Fry the combro until they are golden brown and crispy on all sides, usually about 5-7 minutes. Flip them occasionally to ensure even cooking.
7. Using a slotted spoon, remove the fried combro from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
8. Serve hot and enjoy as a savory snack.