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Then pour the boiling water, mix well with a wooden spoon, if it's not too hot, knead with your hands until the dough can be formed.
Make sure the dough is a bit soft so that the chips are not hard when it's cold, if it's sticky, rub your hands with oil when printing the dough.
Print round the size of marbles, place between 2 plastic sheets then press with the bottom of the glass until it is flat. Do it until the dough runs out.
Prepare Oil Put Cipeng Into The Oil That Is Not Too Hot, Fry Over Medium Heat Until The Outer Skin Is Stiff And A Little Dry.
Lift. set aside
Fry Onions And Orange Leaves Until Fragrant And Brown.
Use a small fire so it doesn't burn quickly.
Turn off the Fire. Let it warm then add the chili powder, seasoning and lime juice into the onion oil, mix well.
Chili And Onion Oil
3 large cloves of garlic finely chopped
4 lime leaves, remove the bones and then thinly slice
1.5 tablespoons vegetable oil or to taste
Fine chili powder (me aida) and coarse chili powder (me boncabe) according to taste
Seasoning (me atom moon)
Kaffir lime / chili lime (optional)
Solution
Put the cipeng into a rather large container. Drizzle with chili and onion oil. Stir well. Ready to be served.
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