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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