Combro

Leather:

500 grams of cassava, grated

2 scallions, thinly sliced

1 teaspoon salt

25 grams of grated coconut

500 ml oil for frying

Material content:

250 grams oncom

10 basil leaves, thinly sliced

2 cloves garlic

2 red onions

1/2 cm kencur

1/2 teaspoon sugar to taste

1 teaspoon salt

10 pieces of red chili

How to make:

Squeeze cassava to get the water out, and then mixed with onion, salt, and grated coconut and stir well. Set aside.

Heat miinyak, saute ground spices until fragrant. Enter oncom materials and basil leaves. Cook until oncom mature.

Take 1 tablespoon of grated cassava, give 1 teaspoon oncom, rounded oval shape. Then, fry until golden yellow skin. Remove and serve.