How to cook a typical bandung cireng - Let's eat cireng which is one of the typical simple culinary variety Bandung is very popular. In addition to simple served with peanut sauce or chili stuffing oncom, original cireng Bandung crispy and savory very popular with a variety of flavors and variations of its contents. But for this recipe cireng time, feels good enough even without the contents or simply served with chili sauce, especially combined with various combinations of the content. Almost making the same of the game cilok then try cooking oke.
The material
150 gr aci / tapioca / starch
2 cloves of garlic crushed
1/2 tsp salt
1/2 tsp bouillon powder (I do not use)
1/2 tsp flavoring
1 leek, thinly sliced
Tapioca flour for dusting, to taste
prickly:
50 gr aci
150 ml of cold water at room temperature
How to cook
1 In a large container mix aci, subtle garlic, salt, bouillon powder, flavors and spring onion. Stir well and set aside.
2 Prickly: aci mixed in a pot and water, stir until dissolved acinya. Turn on low heat and simmer, stirring, stirring until thick, tough and clear like glue.
3. Immediately pour the mixture into a hot prickly dry leveling compound. Knead gently by hand. Be careful, because the heat is still hot, use fingertips only to nguleni. Once warmed, using the palm of the hand knead until smooth and so clumping. This process uses less power leveling compound that can be fused with the mastermind.
4 Sprinkle hands with aci, grab a pinch of dough and shape into a flat round. Do it until the dough runs out. So that is not attached to one another, sprinkle each sheet of dough with aci.
5. Heat the cooking oil rather a lot. Once hot, take a dough, press-press / pinch-pinch the edges to thin. Enter in the hot oil and fry using a rather small flame until cooked and slightly dry. Remove and drain. Serve warm.
The material
150 gr aci / tapioca / starch
2 cloves of garlic crushed
1/2 tsp salt
1/2 tsp bouillon powder (I do not use)
1/2 tsp flavoring
1 leek, thinly sliced
Tapioca flour for dusting, to taste
prickly:
50 gr aci
150 ml of cold water at room temperature
How to cook
1 In a large container mix aci, subtle garlic, salt, bouillon powder, flavors and spring onion. Stir well and set aside.
2 Prickly: aci mixed in a pot and water, stir until dissolved acinya. Turn on low heat and simmer, stirring, stirring until thick, tough and clear like glue.
3. Immediately pour the mixture into a hot prickly dry leveling compound. Knead gently by hand. Be careful, because the heat is still hot, use fingertips only to nguleni. Once warmed, using the palm of the hand knead until smooth and so clumping. This process uses less power leveling compound that can be fused with the mastermind.
4 Sprinkle hands with aci, grab a pinch of dough and shape into a flat round. Do it until the dough runs out. So that is not attached to one another, sprinkle each sheet of dough with aci.
5. Heat the cooking oil rather a lot. Once hot, take a dough, press-press / pinch-pinch the edges to thin. Enter in the hot oil and fry using a rather small flame until cooked and slightly dry. Remove and drain. Serve warm.