Ingredients with Measurements:
- 1 cup of tapioca flour
- 1/2 cup of water
- 1/2 tsp of salt
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of ground white pepper
- 1/2 cup of vegetable oil
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 cloves of garlic, minced
- 1/2 tsp of salt
- 1/2 tsp of sugar
- 1/2 tsp of vinegar
Special equipment needed:
- Mixing bowl
- Wooden spoon
- Pot
- Skimmer
- Wok or frying pan
- Paper towel
Step-by-step instructions:
1. In a mixing bowl, combine tapioca flour, salt, garlic powder, onion powder, and ground white pepper. Mix well.
2. Gradually add water while stirring the mixture until it forms a dough.
3. Knead the dough until it becomes smooth and elastic.
4. Divide the dough into small balls and roll them into thin sticks.
5. Cut the sticks into small pieces and shape them into small balls.
6. In a pot, boil water and add the cireng balls. Cook for 5-7 minutes or until they float to the surface.
7. Remove the cireng balls from the pot using a skimmer and drain them on a paper towel.
8. In a wok or frying pan, heat vegetable oil over medium heat.
9. Fry the cireng balls until they turn golden brown. Remove them from the oil and drain them on a paper towel.
10. In the same wok or frying pan, sauté red and green chilies and minced garlic until fragrant.
11. Add salt, sugar, and vinegar. Stir well.
12. Add the fried cireng balls to the wok or frying pan and toss them until they are coated with the chili sauce.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Total fat: 14g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrate: 28g
Dietary fiber: 1g
Sugar: 1g
Protein: 1g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Vegetable oil can be substituted with any cooking oil.
- Red and green chilies can be substituted with any chili pepper.
- Vinegar can be substituted with lime juice or lemon juice.
Variations:
- Cireng can be served with other sauces such as peanut sauce or sweet soy sauce.
- Cireng can be stuffed with cheese or meat.
- Cireng can be made into different shapes such as hearts or stars.
Tips and tricks:
- Kneading the dough well is important to achieve a smooth and elastic texture.
- Boiling the cireng balls before frying them helps them cook evenly.
- Use a skimmer to remove the cireng balls from the pot to avoid breaking them.
- Drain the fried cireng balls on a paper towel to remove excess oil.
Storage instructions:
- Cireng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, fry the cireng balls in hot oil until they are heated through.
Presentation ideas:
- Serve the cireng with chili on a plate or bowl.
- Garnish with chopped scallions or cilantro.
Pairings:
- Cireng with chili goes well with hot tea or cold beer.
Suggested side dishes:
- Cucumber salad or pickles.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too sticky, add more tapioca flour.
- If the cireng balls break while boiling, add more tapioca flour to the dough.
Food safety advice:
- Make sure to cook the cireng balls thoroughly before serving.
Food history:
- Cireng is a popular street food in Indonesia, especially in West Java.
Flavor profiles:
- Cireng with chili is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the cireng with chili as an appetizer or snack.
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Region: Indonesian