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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