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Cireng Gemoy

cireng gemoy

Material Cireng Gemoy

  • 200 gr starch
  • 500 ml water
  • 3 scallions finely sliced
  • 1 tsp broth powder
  • A tsp of micin
  • 1/2 tsp salt or to taste
  • 250 grams of colorful crackers or crackers, free to crush

Method

  • Except for crackers, mix well all ingredients then cook until thickened. Turn off the fire, leave it until it's not too hot then take about a spoonful (use a plastic duck spoon to let it be non-sticky), put it in a container with crackers and then coat the entire surface with crackers while forming a slightly flattened ball. Do it until the material runs out. Fry in really hot oil so the crackers expand when fried and the result is crunchy.
  • Simmer the peppers and onions for a while. Drain then puree. Cook all ingredients until boiling and completely cooked. Turn off the fire. Let it cool.

Sauce

  • 12 curly chilies
  • 3 pieces of lamb cayenne pepper
  • 2 large cloves of garlic
  • 200 ml water
  • 1/2 tsp stock powder
  • 1 tsp salt or according to taste
  • 1 tsp vinegar or to taste
  • 1 tsp sesame oil (optional)
  • 4 tbsp sugar

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