Ingredients with Measurements:
- 1 cup tapioca flour
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red chili, sliced
- 1/4 cup chopped scallions
Special equipment needed: None
Step-by-step instructions:
a. In a mixing bowl, combine tapioca flour, water, salt, garlic powder, onion powder, coriander, and cumin. Mix well until a dough forms.
b. Roll the dough into small balls, about 1 inch in diameter.
c. Bring a pot of water to a boil. Add the tapioca balls and cook for 5-7 minutes, or until they float to the surface.
d. In a separate pot, combine coconut milk, water, and salt. Bring to a simmer.
e. In a small pan, heat vegetable oil over medium heat. Add garlic and chili and cook until fragrant, about 1 minute.
f. Add the garlic and chili mixture to the coconut milk mixture. Stir well.
g. Serve the cooked tapioca balls in bowls, topped with the coconut milk mixture and chopped scallions.
20 minutes
5. Temperature: Boiling water
Serving size: 4 servings
Nutritional information:
- Calories: 227
- Fat: 14g
- Carbohydrates: 24g
- Protein: 2g
- Sodium: 666mg
- Sugar: 1g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Coconut milk can be substituted with any non-dairy milk.
- Red chili can be substituted with any chili pepper.
Variations:
- Add chopped vegetables, such as carrots or cabbage, to the coconut milk mixture.
- Add cooked shrimp or chicken to the coconut milk mixture for a protein boost.
Tips and tricks:
- Make sure the tapioca balls are cooked all the way through before serving.
- The coconut milk mixture can be made ahead of time and reheated before serving.
Storage instructions:
- Store leftover tapioca balls and coconut milk mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the coconut milk mixture in a small pot over medium heat until simmering.
- Reheat the tapioca balls in boiling water for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the cilok with coconut milk in small bowls or cups.
- Garnish with sliced chili peppers and chopped scallions.
Garnishes:
- Sliced chili peppers
- Chopped scallions
Pairings:
- Serve with steamed rice for a more filling meal.
Suggested side dishes:
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the tapioca balls are too sticky, add more tapioca flour to the dough.
- If the coconut milk mixture is too thick, add more water.
Food safety advice:
- Make sure to cook the tapioca balls all the way through to avoid any foodborne illnesses.
Food history:
- Cilok is a popular street food in Indonesia, made from tapioca flour and served with a variety of sauces.
Flavor profiles:
- The tapioca balls are chewy and slightly salty, while the coconut milk mixture is creamy and slightly spicy.
Serving suggestions:
- Serve the cilok with coconut milk as a snack or appetizer.
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Region: Indonesian