Crispy Cireng
Ingredients
- 5 tbsp tapioca flour
- 250 ml water
- 2-3 cloves of garlic, puree
- 2 spring onions, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp seasoning (I used 1/2 tsp mushroom stock, added salt and sugar)
- 150 gr tapioca flour to mix the dough
- 100 gr tapioca flour for dry coating
How to make
- 1. Mix the starter ingredients, pour into a frying pan, cook, stirring, until thickened and sticky (the color changes to transparent).
- 2. Mix the dough in 150 grams of tapioca flour, knead until combined, and divide the dough according to taste (I make it 13).
- 3. Enter the cireng pieces into the coating flour while forming, let stand 10 minutes.
- 4. Fry in hot oil over high heat until 1/2 cooked. Let stand, fry again over medium heat until the cireng expands slightly and changes color while turning it over.
- (You can also fry it once if you eat it right away or want to store it in the freezer).
Sambel Rujak
- 1 clove of garlic
- 1 segment kecur
- 1 sachet of shrimp paste, grilled
- 1 pc brown sugar (to taste)
- 4 tbsp tamarind water
- Cayenne pepper according to taste
- Salt to taste
- *** pulverize the ingredients add tamarind water
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