Ingredients with Measurements:
- 1 cup tiwul (cassava flour)
- 1 cup water
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 lb shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1 red chili, sliced
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp black pepper
- 1/4 cup scallions, chopped
Special equipment needed:
- Steamer basket
- Mixing bowl
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine tiwul, water, salt, and sugar. Mix well until a dough forms.
2. Divide the dough into small balls and flatten them into discs.
3. Place the discs in a steamer basket and steam for 10-15 minutes until cooked through.
4. In a skillet, heat vegetable oil over medium heat.
5. Add garlic, onion, and red chili. Cook until fragrant.
6. Add shrimp and cook until pink and cooked through.
7. Add soy sauce, oyster sauce, and black pepper. Stir until well combined.
8. Add scallions and stir for another minute.
9. Serve the tiwul with the shrimp mixture on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Steaming temperature: 100°C (212°F)
- Cooking temperature: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 32g
- Protein: 18g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, beef, or tofu.
- Red chili can be substituted with green chili or jalapeno.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
Variations:
- Tiwul can be served with various toppings such as sautéed vegetables, fried tempeh, or grilled chicken.
- The shrimp mixture can be made with different sauces such as teriyaki sauce or sweet and sour sauce.
Tips and tricks:
- To prevent the tiwul from sticking together, dust them with cornstarch before steaming.
- To make the shrimp more flavorful, marinate them in soy sauce and garlic for 30 minutes before cooking.
- Tiwul can be made in advance and stored in the refrigerator for up to 3 days.
Storage instructions:
- Tiwul can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat tiwul, steam them for 5-10 minutes until heated through.
Presentation ideas:
- Serve the tiwul and shrimp mixture on a plate and garnish with chopped scallions and sliced red chili.
Garnishes:
- Chopped scallions
- Sliced red chili
Pairings:
- Indonesian sambal sauce
- Steamed rice
- Indonesian vegetable soup (sayur asem)
Suggested side dishes:
- Indonesian fried tofu (tahu goreng)
- Indonesian fried tempeh (tempeh goreng)
- Indonesian vegetable fritters (bakwan)
Troubleshooting advice:
- If the tiwul dough is too dry, add more water.
- If the tiwul dough is too wet, add more cassava flour.
- If the shrimp is overcooked, it will become tough and rubbery.
Food safety advice:
- Make sure to clean the shrimp thoroughly before cooking.
- Store the tiwul in the refrigerator to prevent bacterial growth.
Food history:
- Tiwul is a traditional Indonesian food made from cassava flour. It is commonly eaten in Central Java and Yogyakarta.
Flavor profiles:
- Tiwul has a mild, slightly sweet taste and a chewy texture.
- The shrimp mixture has a savory, umami flavor with a hint of spiciness.
Serving suggestions:
- Tiwul with shrimp is a popular Indonesian street food and can be eaten as a main dish or a snack.
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Region: Indonesian