Ingredients with Measurements:
- 500g cimol (Indonesian fried dough balls)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 red chilies, sliced
- 2 tomatoes, chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 2 cups water
- 2 tbsp vegetable oil
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and minced garlic. Sauté until fragrant.
3. Add the sliced red chilies and chopped tomatoes. Sauté until the tomatoes are soft and mushy.
4. Add the turmeric powder, cumin powder, coriander powder, and salt. Stir well.
5. Add the water and bring to a boil.
6. Add the cimol and stir gently.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes or until the cimol is soft and has absorbed some of the curry sauce.
8. Garnish with fresh coriander leaves.
20-25 minutes
Temperature: Medium heat
Serving size: 4-6 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Cimol can be substituted with any fried dough balls or even tofu.
- Red chilies can be substituted with green chilies or chili flakes.
Variations:
- Add coconut milk for a creamier curry.
- Add vegetables such as carrots, potatoes, or green beans for a more filling meal.
Tips and tricks:
- Be gentle when stirring the cimol to prevent it from breaking apart.
- Adjust the amount of chilies according to your spice preference.
- Serve with steamed rice or bread to soak up the curry sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Steamed rice or bread
Suggested side dishes:
- Indonesian-style pickles or salad
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the cimol is cooked thoroughly before adding it to the curry.
Food history:
- Cimol is a popular street food in Indonesia, usually served with a spicy peanut sauce.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish.
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