Combro merupakan salah satu jajanan tradisional yang sampai hari ini masih punya banyak penggemar. Camilan khas Sunda ini terkenal dengan rasa gurih dari singkong parut dan isian oncom pedas yang sangat nendang. Meski sering ditemui di pasar atau tukang gorengan, combro sebenarnya gampang banget dibuat sendiri di rumah.
Nama combro sendiri diambil dari singkatan “oncom di jero” alias oncom di dalam. Dari namanya saja sudah kelihatan kalau kekuatan utama makanan ini ada di isian oncomnya. Perpaduan singkong yang renyah di luar dan lembut di dalam, plus rasa pedas gurih dari oncom, bikin combro susah ditolak.
Disini kita bakal ngebahas lengkap mulai dari sejarah singkat combro, bahan-bahan yang dibutuhkan, sampai resep dan tips supaya hasilnya gurih, pedas, dan nggak gampang hancur saat digoreng.
Combro, Jajanan Sederhana yang Punya Cerita Panjang
Combro berasal dari tanah Sunda, Jawa Barat. Dulu, makanan ini jadi solusi buat masyarakat yang mengandalkan singkong sebagai sumber karbohidrat utama selain nasi. Oncom, yang juga hasil fermentasi, dipakai sebagai isian karena mudah didapat dan tahan lama.
Seiring waktu, combro nggak cuma dikenal di Jawa Barat. Banyak daerah lain ikut mengadaptasi, bahkan ada yang memodifikasi isiannya. Meski begitu, combro tradisional dengan oncom pedas tetap punya tempat tersendiri di hati penikmat jajanan pasar.
Bahan-bahan Combro Tradisional
Salah satu alasan combro masih eksis sampai sekarang karena bahannya murah dan mudah dicari. Ini daftar bahan yang bisa langsung kamu siapkan di dapur.
Bahan kulit:
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1 kg singkong, kupas dan parut halus
-
1 sdt garam
-
2 siung bawang putih, haluskan
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1 batang daun bawang, iris tipis
-
Minyak secukupnya untuk menggoreng
Bahan isian oncom:
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250 gram oncom, hancurkan
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3 siung bawang merah
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2 siung bawang putih
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5–10 cabai rawit (sesuai selera)
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1 cabai merah besar
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1 ruas kencur
-
Garam dan gula secukupnya
Cara Membuat Isian Oncom yang Gurih dan Pedas
Rasa combro yang enak sangat ditentukan dari isian oncomnya. Jadi bagian ini jangan dibikin asal.
Pertama, haluskan bawang merah, bawang putih, cabai rawit, cabai merah, dan kencur. Tumis bumbu halus sampai harum. Setelah itu, masukkan oncom yang sudah dihancurkan. Aduk rata sampai bumbu meresap dan oncom agak kering.
Tambahkan garam dan sedikit gula untuk penyeimbang rasa. Masak sampai aroma oncomnya keluar dan teksturnya nggak terlalu basah. Angkat dan dinginkan sebelum dipakai sebagai isian.
Cara Membuat Kulit Combro yang Renyah
Campurkan singkong parut dengan bawang putih halus, garam, dan irisan daun bawang. Aduk rata sambil diremas pelan supaya bumbu menyatu. Kalau singkong terlalu berair, bisa sedikit diperas, tapi jangan sampai kering banget.
Ambil segenggam adonan singkong, pipihkan di telapak tangan, lalu isi dengan satu sendok makan oncom. Tutup dan bentuk lonjong atau bulat sesuai selera. Lakukan sampai adonan habis.
Proses Menggoreng yang Bikin Combro Nggak Meledak
Panaskan minyak dengan api sedang. Pastikan minyak benar-benar panas sebelum combro dimasukkan. Goreng combro sambil dibalik perlahan supaya matang merata.
Gunakan api sedang cenderung kecil setelah combro masuk minyak. Ini penting supaya bagian dalam matang sempurna tanpa bikin luar cepat gosong. Goreng sampai warnanya kuning keemasan dan teksturnya renyah. Angkat dan tiriskan.
Tips Supaya Combro Lebih Enak dan Anti Gagal
Ada beberapa trik sederhana yang bisa bikin hasil combro buatan rumah jadi lebih maksimal.
Pertama, pilih singkong yang masih segar dan nggak pahit. Singkong pahit bisa bikin rasa combro jadi aneh dan kurang nikmat. Kedua, jangan bikin isian oncom terlalu basah karena bisa bikin combro mudah pecah saat digoreng.
Kalau suka pedas, cabai rawit bisa ditambah sesuai selera. Buat yang nggak terlalu suka pedas, cukup pakai cabai merah besar saja biar warnanya tetap menggoda.
Combro Cocok Dimakan Kapan Aja
Combro enak disantap saat masih hangat. Paling pas jadi teman minum teh atau kopi di sore hari. Banyak juga yang menjadikan combro sebagai lauk pendamping nasi, apalagi kalau dimakan bareng sambal tambahan dan lalapan.
Selain versi tradisional, combro juga sering dikreasikan dengan tambahan keju, daging cincang, atau bahkan ayam suwir. Tapi buat pecinta cita rasa klasik, combro oncom pedas tetap juaranya.
Kenapa Combro Masih Relevan Sampai Sekarang
Di tengah banyaknya jajanan modern, combro tetap bertahan karena rasanya autentik dan bikin nostalgia. Selain itu, proses pembuatannya yang sederhana bikin banyak orang tertarik buat bikin sendiri di rumah.
Combro juga jadi bukti kalau kuliner tradisional nggak kalah saing dengan makanan kekinian. Dengan sedikit sentuhan penyajian yang menarik, combro bisa tampil lebih modern tanpa kehilangan identitas aslinya.
Resep combro tradisional yang gurih dan pedas ini bisa jadi pilihan pas buat kamu yang pengin camilan sederhana tapi kaya rasa. Bahannya mudah, cara bikinnya nggak ribet, dan hasilnya dijamin bikin nagih.
Kalau kamu belum pernah coba bikin combro sendiri, resep ini bisa jadi langkah awal. Sekali berhasil, biasanya bakal kepikiran buat bikin lagi dan lagi.
Sumber:
- Kementerian Pendidikan dan Kebudayaan RI – Warisan Budaya Kuliner Nusantara
- Buku “Kuliner Tradisional Jawa Barat” – Dinas Pariwisata Jawa Barat
- Indonesia.go.id – Ragam Jajanan Tradisional Nusantara
Penulis: Admin YS
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