Cireng Rujak Recipe

Ingredients

Sago flour - 200 grams
Green onion, finely sliced - 1 stick
Water - 200 ml
Salt - 1/2 tsp
Sugar - 1/2 tsp
Broth powder - 1/2 tsp
Ground pepper - 1/2 tsp
Garlic, minced - 2 cloves
Oil for frying - to taste
Sago flour, to form a dough - 2 tbsp
Spice Rujak:
Cayenne pepper - 4 pieces
Brown sugar, finely sliced - 50 grams
Grilled shrimp paste - 1/2 tsp
Tamarind water - 1 tbsp
Warm water - 75 ml
Salt - 1/2 tsp
See Mother's Recipe Version

Plans

Rujak seasoning: finely grind all ingredients then dissolve in warm water, mix well. Set aside.
In a bowl, mix the sago flour and scallions. Stir well and set aside.
Prepare a saucepan, add water, salt, sugar, stock powder, pepper, and garlic. Stir well and cook until boiling. Lift.
Pour into a bowl of flour. Stir well with a wooden spoon until the mixture is combined and can be formed.
Heat the oil in a frying pan.
Coat your hands with sago flour. Take enough dough and shape it into a flat round.
Fry the cireng in a frying pan until both sides are cooked. Lift and drain.
Ready to be served with salad seasoning.
1. The water must really boil when mixed with flour so that the cooked cireng is not tough.

What are the spices to make cireng?

10. How to make Cireng Crispy Balado 1 kg of sago flour or tapioca flour. 200 grams of flour. 4 cloves garlic. 2 red onions. enough hot water. salt to taste. pepper powder to taste. instant powdered balado seasoning.

How to make cireng?

How to make: Prepare a pan, add water, mashed garlic, salt and seasoning. Stir well. Add 1 tbsp tapioca flour. Pour the flour mixture into the dry flour. Add sliced onions. Stir not until smooth. Shape the dough cireng. Fry until cooked.

What flour to make cireng?

Cireng is made with the main ingredient of starch or tapioca which makes the texture very chewy. Tapioca flour is widely used to make various kinds of preparations such as cireng, cilok, cimol, meatball aci, or other menus.

Can cireng dough be stored in the refrigerator?

Cireng that has been formed can be stored in the refrigerator or freezer as stock. So that the cireng feels crunchy on the outside and soft and chewy on the inside, don't fry it for too long. If the outside of the cireng looks dry, remove it immediately and drain it. If you like, you can add shrimp paste to the salad seasoning.