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
- Oil for frying
For the Sweet and Sour Sauce:
- 1/2 cup water
- 1/4 cup vinegar
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground white pepper
Special equipment needed:
- Mixing bowl
- Frying pan
- Saucepan
Step-by-step instructions:
For the Cireng:
1. In a mixing bowl, combine tapioca flour, salt, garlic powder, onion powder, and ground white pepper.
2. Gradually add water and mix until it forms a dough.
3. Knead the dough for a few minutes until it becomes smooth.
4. Divide the dough into small portions and roll each portion into a cylindrical shape.
5. Cut each cylinder into small pieces (about 1 inch long).
6. Heat oil in a frying pan over medium heat.
7. Fry the cireng in batches until they turn golden brown.
8. Remove from the pan and drain on paper towels.
For the Sweet and Sour Sauce:
1. In a saucepan, combine water, vinegar, sugar, cornstarch, salt, garlic powder, onion powder, and ground white pepper.
2. Whisk until the cornstarch is dissolved.
3. Heat the mixture over medium heat, stirring constantly, until it thickens.
4. Remove from heat and let it cool.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Frying temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 5g
- Carbohydrates: 45g
- Protein: 1g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped scallions or cilantro to the cireng dough for extra flavor.
- Use different dipping sauces such as chili sauce or peanut sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the cireng to prevent them from sticking to the pan.
- Knead the dough well to ensure a smooth texture.
- Serve the cireng immediately after frying for the best taste and texture.
Storage instructions:
- Cireng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the cireng in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the cireng on a platter with the sweet and sour sauce on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Indonesian fried rice
- Grilled chicken satay
- Vegetable stir-fry
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Indonesian-style salad
Troubleshooting advice:
- If the cireng dough is too sticky, add more tapioca flour.
- If the sweet and sour sauce is too thick, add more water.
Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Use a thermometer to check the frying temperature.
Food history:
- Cireng is a popular street food in Indonesia, especially in the West Java region.
Flavor profiles:
- Cireng has a chewy texture and a mild flavor.
- The sweet and sour sauce is tangy and slightly sweet.
Serving suggestions:
- Serve the cireng as an appetizer or snack.
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Region: Indonesian