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Clpeng Cikruh

clpeng cikruh

Cipeng Material

  • 250 g cornstarch
  • 50 g wheat flour
  • 1/2 tsp salt
  • 1 tsp broth powder
  • 275 ml boiling water

Method

  • Except Boiling Water Mix All Ingredients.
  • 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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