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Friday, January 18, 2013


This is a deep fried finger food, original recipe  should be call Combro as the filling is contain of "oncom" I think :D , But since there is no Oncom in Singapore,  I use tempe instead. So let's call it Tembro. Bahasa klik SINI
 Yield 20 pcs

400 g Cassava, chop finely in a chopper, squeeze out about 50g of the juice.
100 g grated coconut
1/4 tsp fine salt

finely chopped ingredients:
30 g shallot
10 g garlic
1/4 tsp salt
2 tbsp oil

200 g Tempe, finely cut
1 tbsp dried prawn powder
7 pcs green chilly, finely cut
1 red  big chilly, finely cut
100 ml water

500 ml oil for deep fried

Prepare dough - Mix Cassava, coconut n salt, set aside

Prepare the filling
1. Heat up the wok at medium heat, pour in 2 tbsp oil ,  saute finely chopped ingredients.
2. Add in Tempe, dried prawn powder and chillies ans toss evenly. Add in water, stir-fry for 20 minutes . Remove, divided into 20 equal portions
3. Divided the dough into 20 portions
4. flatten into round wrappers, about 8 cm in diameter
5. put 1 portion of filling into each wrapper
6. fold wrapper n seal into oval shape, or any shape that suit you.
7. heat up 500 ml oil, using medium heat, low down a wooden shopstick, if bubble come out from the wooden chopstick, it means the oil is ready to be used.8. deep fried the 'tembro'  under medium heat  until golden brown , serve hot.

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