Fish Cilok Recipe

Although identical to the ingredients that are economical and easy to obtain, there is nothing wrong with being creative by adding fish fillets to the cilok dough. Guaranteed your homemade cilok will be more savory and delicious. Don't forget to serve it with peanut sauce

Ingredients

• Quail eggs, boiled and peeled - 15 eggs
• Mackerel fillet, puree - 100 grams
• Wheat flour - 50 grams
• Sago flour - 50 grams
• Celery leaves, chopped - 2 stalks
• Salt - 1 tsp
• Broth powder - 1/2 tsp
• Sago flour, for hand mixing - to taste
• Water, for boiling - to taste
• source:
• Sago flour - 120 grams
• Garlic, minced - 2 cloves
• Boiling water - 185 ml
• Peanut sauce:
• Garlic, fried - 1 clove
• Shallots, fried - 3 grains
• Peanuts, fried - 50 grams
• Red chilies, fried - 5 pieces
• Brown sugar - 20 grams
• Tamarind soaking water - 2 tbsp
• Salt - 1 tsp
• Boiled water - 300 ml
• Buy ingredients and cooking utensils

Plans

• Peanut Sauce: Mix all peanut sauce ingredients then grind / grind / blender / use a food processor. Process until desired level of smoothness. Ready to use.
• In a bowl, mix the main ingredients, namely sago flour and finely chopped garlic. Pour boiling water, then stir with a spatula until smooth.
• Add flour, sago flour, chopped celery, salt, and powdered stock. Knead by hand until well blended. Set aside.
• In a saucepan, bring the water to a boil to boil the cilok.
• Coat your palms with sago flour. Take 1 tablespoon of cilok dough, then put it in your hand. Shape it into a flat shape, place a quail egg in the middle, then close it while forming a round.
• Enter and boil the cilok in boiling water. Wait until it floats and leave for a while so that it cooks perfectly to the inside. Lift and drain.
• Ready to serve with peanut sauce.
• 1. If there are still grains of flour that form when mixing the starter mixture with the other ingredients, use a food processor until the dough is completely smooth and even.

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