Cireng is a popular Indonesian snack that is loved by many. It is made from a mixture of tapioca flour, garlic, salt, and water, and then deep-fried until it is crispy on the outside and chewy on the inside. In this article, we will show you how to make cireng in your own kitchen.
To make cireng, you will need the following ingredients:- 1 cup tapioca flour- 1/2 cup boiling water- 2 cloves garlic, minced- 1/2 teaspoon salt- Oil for frying
Steps to Make Cireng
Here are the steps to make cireng:
Step 1: Mix the Flour and Water
In a mixing bowl, combine tapioca flour, garlic, and salt. Gradually add boiling water, stirring until the mixture forms a dough. Knead the dough for a few minutes until it is smooth and elastic.
Step 2: Divide the Dough
Divide the dough into small balls, about the size of a ping pong ball.
Step 3: Roll the Dough
Roll each ball into a long, thin strip, about 10cm long and 1cm wide.
Step 4: Cut the Dough
Cut the strips into small pieces, about 5cm long.
Step 5: Fry the Cireng
Heat the oil in a frying pan over medium-high heat. Once the oil is hot, add the cireng and fry until they are golden brown and crispy.
Step 6: Serve the Cireng
Remove the cireng from the oil and drain on a paper towel. Serve hot with your favorite dipping sauce.
Tips for Making Perfect Cireng
– Use boiling water to make the dough. This will help the cireng become more elastic and chewy.- Be sure to knead the dough well to ensure that it is smooth and elastic.- Cut the cireng into small pieces to ensure that they cook evenly.- Fry the cireng in hot oil to ensure that they are crispy on the outside.- Serve the cireng hot, straight from the fryer for the best flavor and texture.
Making cireng is easy and fun, and it’s a great way to try something new in the kitchen. Whether you’re a seasoned cook or a beginner, cireng is a delicious snack that everyone can enjoy.
Q: What is cireng? A: Cireng is a popular Indonesian snack that is made from a mixture of tapioca flour, garlic, salt, and water. Q: What is the texture of cireng? A: Cireng is crispy on the outside and chewy on the inside. Q: Can I make cireng without garlic? A: Yes, you can make cireng without garlic if you prefer. Q: What is the best dipping sauce for cireng? A: The best dipping sauce for cireng is a mixture of sweet soy sauce, chili sauce, and lime juice. Q: How long do cireng last? A: Cireng are best eaten fresh, but they can be stored in an airtight container for up to 2 days.