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
- 1/4 tsp white pepper
- 1/4 tsp baking powder
- Vegetable oil for frying
- 1/2 cup tomato ketchup
- 2 tbsp chili sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
Special equipment needed:
- Large mixing bowl
- Wooden spoon or spatula
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine tapioca flour, salt, garlic powder, onion powder, white pepper, and baking powder. Mix well.
2. Gradually add water to the mixture, stirring constantly until a dough forms.
3. Knead the dough for 5 minutes until smooth and elastic.
4. Pinch a small amount of dough and roll it into a ball. Repeat until all the dough is used up.
5. Heat vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat.
6. Fry the dough balls in batches until golden brown and crispy, about 5-7 minutes.
7. Remove the fried dough balls with a slotted spoon or spider strainer and drain on a paper towel-lined plate.
8. In a small saucepan, combine tomato ketchup, chili sauce, soy sauce, honey, lime juice, salt, garlic powder, onion powder, and cayenne pepper. Cook over medium heat for 5 minutes, stirring occasionally.
9. Serve the crispy cireng with the spicy sambal on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Fryer or pot temperature: 350°F (180°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 230
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 960mg
- Total carbohydrate: 45g
- Dietary fiber: 1g
- Sugars: 16g
- Protein: 1g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch or potato starch.
- Tomato ketchup can be substituted with tomato sauce or puree.
- Chili sauce can be substituted with hot sauce or sriracha.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with agave nectar or maple syrup.
- Lime juice can be substituted with lemon juice or vinegar.
Variations:
- Add chopped scallions or cilantro to the dough mixture for extra flavor.
- Stuff the dough balls with cheese or ground meat before frying.
- Serve with a side of peanut sauce or sweet chili sauce.
- Make a vegetarian version by substituting the soy sauce with mushroom sauce or vegetarian oyster sauce.
Tips and tricks:
- Make sure the dough is kneaded well to achieve a smooth and elastic texture.
- Fry the cireng in small batches to avoid overcrowding the pot and lowering the oil temperature.
- Drain the fried cireng on a paper towel-lined plate to remove excess oil.
- Adjust the spiciness of the sambal by adding more or less cayenne pepper.
Storage instructions:
- Store leftover cireng and sambal separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cireng in a preheated oven at 350°F (180°C) for 5-7 minutes or until crispy.
- Reheat the sambal in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the crispy cireng on a platter with the spicy sambal in a small bowl on the side.
- Garnish with chopped scallions or cilantro for a pop of color.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Indonesian-style fried rice or nasi goreng
- Grilled or roasted meats
- Vegetable stir-fry
Suggested side dishes:
- Indonesian-style gado-gado salad
- Steamed or fried dumplings
- Spring rolls or egg rolls
Troubleshooting advice:
- If the dough is too dry, add a little more water until it forms a smooth and elastic texture.
- If the dough is too sticky, add a little more tapioca flour until it becomes easier to handle.
- If the cireng turns out too hard or tough, reduce the frying time or lower the oil temperature.
Food safety advice:
- Use a thermometer to ensure the oil temperature is at 350°F (180°C) before frying.
- Do not overcrowd the pot with too many cireng at once.
- Use a slotted spoon or spider strainer to remove the cireng from the hot oil to avoid splatters and burns.
Food history:
- Cireng is a popular street food in Indonesia, especially in the West Java region. It is made from tapioca flour and water, then deep-fried until crispy. It is often served with spicy sambal or peanut sauce.
Flavor profiles:
- Crispy and chewy texture from the tapioca flour dough
- Spicy and tangy flavor from the sambal sauce
Serving suggestions:
- Serve the cireng and sambal as an appetizer or snack.
- Pair with other Indonesian dishes for a complete meal.
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Region: Indonesian