Combro

INGREDIENTS :

Contents (puree)
8 red onions
6 cloves garlic
7 pieces of red chili sauce
2 cm kencur
1 ½ tsp salt
1 tsp sugar
1 teaspoon pepper
150 grams oncom
4 tablespoons oil for sauteing


SKIN :

2 cloves garlic, mashed
1 teaspoon coriander seeds, crushed
1 ½ tablespoons salt
1 kg of cassava, grated
1 leek
To taste oil, for frying

HOW TO MAKE :

filling: saute sampi fragrant stuffing ingredients and cooked. Remove and set aside.
skin: puree onion, garlic, pepper, coriander, and salt. Mix the seasonings with grated cassava and green onion. Stir well.
take enough cassava dough, flatten. Give the dough content, oval shape. Fry in hot oil until a lot of yellow and brown. Remove, drain and serve warm.