Misro & Combro

by Candra Hidayat (Indonesia)

A leap into the unknown Indonesia

Indonesia ranks fifth in the world’s cassava production with a total production of 19,436,640 tons. Cassava is a staple food for Indonesians and growns in almost all parts of Indonesia. However nowadays, the existence of cassava as a staple is replaced by other types of food, especially with the arrival of fast food from abroad. Based on my research The Community Perception of Cassava-Based Foods Traditionally and Modern Processes. The research is to determine the extent and how to use cassava as the main raw material for traditional food in the community. Because if it is ignored one day cassava would no longer be a food commodity. Misro is a typical food from West Java which is made from grated cassava whose inside is filled with brown sugar and then fried, because that is named Misro which is short for “Amis di Jero” (Sundanese, meaning: sweet inside). The shape is round and this food is nice to eat when it's warm. Combro is one of the many Sundanese foods named after the abbreviation for the ingredients it makes. Combro is an abbreviation of "Oncom di Jero" (oncom inside). Combro is made from grated cassava which is formed round or oval and filled with oncom sauce and chili and then fried. Oncom is a food from Indonesia which is especially popular in West Java. This food is a fermentation product carried out by several types of mold. I plan to introduce Indonesia's traditional food. Tourists can visit Indonesia and also enjoy Indonesian traditional food, namely misro and combro