Comro by Chef Nyonya Swan
Ingredients
| Cassava (peeled, and finely-grated | 1 kg |
| Young coconut (shredded) | 200 gr |
| Red/ orange oncom | 300 gr |
| Spring onion | 50 gr |
| Basil leaves | 50 gr |
| Shallot | 80 gr |
| Garlic | 50 gr |
| Sugar | 15 gr |
| Salt | 30 gr |
| Coconut oil | 1 l |
| Bird eye chili | 30 gr |
Direction
- Grate cassava and young coconut.
- Sauté the oncom with garlic and shallots with oil. Add spring onion and basil leaves at the end.
- Make balls from grated cassava and stuffed with oncom.
- Fry in hot oil.
Recipes
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- Comro by Chef Nyonya Swan
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