Ingredients with Measurements:
- 1 cup tiwul (cassava flour)
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 2 tbsp cooking oil
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Whisk or fork
Step-by-step instructions:
a. In a mixing bowl, whisk the eggs until well beaten.
b. Add the tiwul, salt, and white pepper to the eggs and mix well until it forms a dough.
c. Divide the dough into small balls, about the size of a ping pong ball.
d. Flatten each ball into a thin disc, about 1/4 inch thick.
e. Heat the cooking oil in a non-stick pan over medium heat.
f. Fry the tiwul discs for about 2-3 minutes on each side, or until golden brown and crispy.
g. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
5. Temperature:
- Cooking temperature: Medium heat
Serving size:
- This recipe makes about 10-12 pieces of tiwul with egg.
Nutritional information:
- Calories: 110
- Fat: 7g
- Carbohydrates: 9g
- Protein: 3g
Substitutions for ingredients:
- Instead of tiwul, you can use regular wheat flour or rice flour.
- You can also add other seasonings or herbs to the dough, such as garlic powder or chopped scallions.
Variations:
- Instead of frying, you can also bake the tiwul discs in the oven for a healthier option.
- You can also add other ingredients to the dough, such as grated cheese or chopped vegetables.
Tips and tricks:
- Make sure to flatten the tiwul balls evenly to ensure even cooking.
- Use a non-stick pan to prevent the tiwul from sticking to the bottom.
- Serve the tiwul with your favorite dipping sauce, such as chili sauce or soy sauce.
Storage instructions:
- Store any leftover tiwul in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tiwul, simply microwave it for 30 seconds or heat it up in a pan over medium heat for a few minutes.
Presentation ideas:
- Serve the tiwul on a platter with a variety of dipping sauces for a fun and interactive appetizer.
Garnishes:
- Garnish the tiwul with chopped scallions or cilantro for added flavor and color.
Pairings:
- Tiwul with egg pairs well with a variety of dishes, such as grilled meats or stir-fried vegetables.
Suggested side dishes:
- Serve the tiwul with a side of steamed rice or a fresh salad for a complete meal.
Troubleshooting advice:
- If the tiwul is too dry, add a little bit of water to the dough until it becomes more pliable.
- If the tiwul is too sticky, add a little bit more flour to the dough until it becomes more manageable.
Food safety advice:
- Make sure to cook the tiwul thoroughly to prevent any foodborne illnesses.
Food history:
- Tiwul is a traditional Indonesian food made from cassava flour, which has been a staple food in Indonesia for centuries.
Flavor profiles:
- Tiwul with egg has a crispy texture on the outside and a soft, chewy texture on the inside, with a savory flavor from the eggs and seasonings.
Serving suggestions:
- Serve the tiwul with egg as an appetizer or snack, or as a main dish with a side of rice and vegetables.
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Region: Indonesian