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 white pepper
- 1 can (14 oz) coconut milk
- 1 tbsp palm sugar
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp chili flakes
Special equipment needed:
- Mixing bowl
- Pot
- Skewers
Step-by-step instructions:
1. In a mixing bowl, combine tapioca flour, water, salt, garlic powder, onion powder, and white pepper. Mix well until it forms a dough.
2. Take a small amount of the dough and roll it into a ball. Repeat until all the dough is used up.
3. Skewer the dough balls onto skewers.
4. In a pot, combine coconut milk, palm sugar, salt, coriander, cumin, turmeric, and chili flakes. Mix well.
5. Bring the coconut milk mixture to a boil over medium heat.
6. Add the skewered dough balls into the pot and cook for 10-15 minutes or until the dough balls are cooked through.
7. Serve hot with the coconut milk sauce.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Palm sugar can be substituted with brown sugar or honey.
- Coconut milk can be substituted with almond milk or soy milk.
Variations:
- Add chopped scallions or cilantro to the coconut milk sauce for added flavor.
- Add shredded chicken or beef to the coconut milk sauce for a protein-packed meal.
- Add chopped vegetables such as carrots or bell peppers to the coconut milk sauce for added nutrition.
Tips and tricks:
- Make sure the dough is not too sticky or too dry. Adjust the water or flour accordingly.
- Soak the skewers in water for 30 minutes before using them to prevent them from burning.
- Use a non-stick pot to prevent the dough balls from sticking to the bottom.
Storage instructions:
Store the leftover cireng and coconut milk sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cireng in the microwave or oven until heated through. Reheat the coconut milk sauce on the stove over low heat until heated through.
Presentation ideas:
Serve the cireng and coconut milk sauce in separate bowls. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Cireng with coconut milk pairs well with steamed rice or noodles.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a fresh salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the coconut milk sauce is too thick, add more water.
Food safety advice:
Make sure the cireng is cooked through before serving to prevent foodborne illness.
Food history:
Cireng is a popular street food in Indonesia. It is made from tapioca flour and is usually served with a spicy peanut sauce.
Flavor profiles:
Cireng is chewy and has a mild flavor. The coconut milk sauce is creamy, sweet, and spicy.
Serving suggestions:
Serve the cireng and coconut milk sauce as an appetizer or a main dish.
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Region: Indonesian