Fried Tapioca Dough And Peanut Sauce
INGREDIENTS
Cilok
·
100 gram all purpose flour (Indonesian:
tepung terigu)
·
100 gram tapioca flour (Indonesian:
tepung tapioka)
·
2-3 scallions (Indonesian: daun
bawang), thinly sliced
·
1.5-2 tablespoon dried shrimps
(Indonesian: ebi), toasted and ground
·
3 cloves garlic (Indonesian: bawang
putih), grated
·
1 teaspoon salt
·
1 teaspoon sugar
·
1 teaspoon ground white pepper
·
200 ml warm water
You
may need
·
bamboo skewers
·
toothpicks
Peanut
sauce
·
100 gram roasted peanut (Indonesian:
kacang tanah sangrai)
·
1 clove garlic (Indonesian: bawang
putih)
·
3-5 red chilies (Indonesian: cabe merah
keriting)
·
25 gram palm sugar (Indonesian: gula
Jawa)
·
1 teaspoon salt
·
1 tablespoon sweet soy sauce
(Indonesian: kecap manis)
·
100 ml hot water
INSTRUCTIONS
Cilok
1.
Combine all purpose flour, tapioca
flour, scallions, dried shrimps, garlic, salt, sugar, and ground white pepper
in a mixing bowl.
2.
Pour water in batches and work into the
dough until no longer sticky, you may not need to use all the water. If you end
up with a runny dough, you can fix it by adding equal amount of all purpose
flour and tapioca flour. Shape into 1 inch balls and set aside.
3.
For boiled cilok: Bring a pot of water
to boil. Gently drop the balls into the boiling water and cook until they float
to the surface. Remove with a slotted spoon. It is traditional to skewer about
3 to 4 balls per bamboo skewer. Serve immediately with peanut sauce.
4.
For fried cilok: Deep fry the balls in
hot oil until crispy and golden brown. Remove from hot oil and serve
immediately with peanut sauce.
Peanut
sauce
1.
Heat 1 tablespoon of oil in a frying
pan and sauté garlic and chilies until fragrant and cooked, about 3 minutes.
2.
In a food processor, grind together
peanut, garlic, and chili into a fine paste. Transfer this into a bowl.
3.
Add the rest of the ingredients and mix
together to make the peanut sauce.
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