Ingredients with Measurements:
- 1 cup tapioca flour
- 1/2 cup water
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground white pepper
- 1 ripe mango, peeled and diced
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Wooden spoon
- Strainer
- Skewers
Step-by-step instructions:
1. In a mixing bowl, combine tapioca flour, salt, garlic powder, onion powder, and ground white pepper.
2. Gradually add water to the mixture while stirring until it forms a dough.
3. Knead the dough until it becomes smooth and pliable.
4. Divide the dough into small portions and roll them into thin logs.
5. Cut the logs into small pieces, about 1 inch in length.
6. Bring a large pot of water to a boil.
7. Drop the cireng pieces into the boiling water and cook until they float to the surface.
8. Remove the cireng from the water using a strainer and skewer them onto bamboo sticks.
9. Grill the cireng skewers until they turn golden brown and crispy.
10. Serve the cireng skewers with diced mango on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water for cooking the cireng
- Grilling temperature for cooking the cireng skewers
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 1g
- Carbohydrates: 45g
- Protein: 1g
- Fiber: 1g
- Sugar: 17g
- Sodium: 300mg
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Mango can be substituted with other fruits such as pineapple or papaya.
Variations:
- Add chopped scallions or cilantro to the cireng dough for added flavor.
- Serve the cireng skewers with a dipping sauce made of soy sauce, vinegar, and chili flakes.
Tips and tricks:
- Make sure the cireng dough is not too dry or too wet. Adjust the amount of water accordingly.
- Skewer the cireng pieces tightly to prevent them from falling apart during grilling.
- Brush the cireng skewers with oil before grilling to prevent sticking.
Storage instructions:
- Leftover cireng skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cireng skewers in a preheated oven at 350°F for 10 minutes or until heated through.
Presentation ideas:
- Arrange the cireng skewers on a platter and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve the cireng skewers with a refreshing drink such as iced tea or lemonade.
Suggested side dishes:
- Indonesian-style fried rice or stir-fried vegetables
Troubleshooting advice:
- If the cireng dough is too dry, add more water. If it is too wet, add more tapioca flour.
Food safety advice:
- Make sure the cireng dough is cooked thoroughly before skewering and grilling.
Food history:
- Cireng is a popular Indonesian snack made of tapioca flour. It is often served with a spicy dipping sauce.
Flavor profiles:
- The cireng skewers are crispy and chewy with a savory and slightly garlicky flavor. The diced mango adds a sweet and juicy contrast.
Serving suggestions:
- Serve the cireng skewers as an appetizer or snack.
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Region: Indonesian