Ingredients with Measurements:
- 1 cup tapioca flour
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup roasted peanuts
- 2 cloves garlic
- 2 red chilies
- 1 tbsp palm sugar
- 1 tbsp tamarind paste
- 1/2 cup water
- 1 tbsp sweet soy sauce
- Salt to taste
Special equipment needed:
- Steamer
- Food processor or mortar and pestle
Step-by-step instructions:
1. In a mixing bowl, combine tapioca flour, water, salt, and garlic powder. Mix well until it forms a dough.
2. Take a small amount of dough and roll it into a ball. Repeat until all the dough is used up.
3. Steam the dough balls for 10-15 minutes until cooked through.
4. While the cireng is steaming, prepare the peanut sauce. In a food processor or mortar and pestle, grind roasted peanuts, garlic, and red chilies until they form a paste.
5. In a saucepan, combine the peanut paste, palm sugar, tamarind paste, water, sweet soy sauce, and salt. Cook over medium heat until the sauce thickens.
6. Once the cireng is cooked, remove from the steamer and let it cool for a few minutes.
7. Serve the cireng with the peanut sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 34g
Protein: 5g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Roasted peanuts can be substituted with peanut butter.
- Palm sugar can be substituted with brown sugar or honey.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped scallions or cilantro to the peanut sauce for added flavor.
- Serve the cireng with a spicy tomato sauce instead of peanut sauce.
- Add grated cheese to the cireng dough for a cheesy twist.
Tips and tricks:
- Make sure the dough is not too sticky or too dry. Adjust the amount of water or flour accordingly.
- To prevent the cireng from sticking to each other, lightly coat them with oil after steaming.
- The peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the cireng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cireng, steam them for a few minutes until heated through.
Presentation ideas:
Arrange the cireng on a plate and drizzle the peanut sauce on top. Garnish with chopped peanuts and red chilies.
Garnishes:
Chopped peanuts and red chilies.
Pairings:
Serve the cireng with a refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
Cucumber salad, pickled vegetables.
Troubleshooting advice:
- If the cireng is too hard, it means it has been overcooked. Reduce the steaming time next time.
- If the cireng is too soft, it means it has been undercooked. Increase the steaming time next time.
Food safety advice:
Make sure to use clean and sanitized equipment when preparing the recipe. Store leftovers properly in the refrigerator.
Food history:
Cireng is a popular street food in Indonesia, especially in West Java. It is made from tapioca flour and often served with peanut sauce.
Flavor profiles:
The cireng is chewy and slightly salty, while the peanut sauce is sweet, savory, and spicy.
Serving suggestions:
Serve the cireng as an appetizer or snack. It can also be served as a main dish with rice and vegetables.
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Region: Indonesian