CIRENG SALJU SIRAM KUAH SEBLAK, ENAK BANGET ‼️
CIRENG SALJU
Snow Cireng with Seblak Broth
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat biang: campurkan sedikit air, bawang putih bubuk, garam, kaldu ayam bubuk, dan 1,5 sendok makan tepung tapioka, aduk rata.
- Masak biang dengan api kecil sambil terus diaduk hingga mengental.
- Campurkan biang panas dengan sisa tepung tapioka di wadah besar, aduk pelan dengan spatula hingga tercampur (tidak perlu kalis).
- Bentuk adonan dengan ditekan-tekan langsung di tangan (agak keriting), lalu goreng dengan api sedang sambil dibalik hingga matang.
- Haluskan cabai rawit merah, cabai keriting merah, bawang putih, bawang merah, dan kencur dengan sedikit minyak.
- Tumis bumbu halus bersama daun jeruk yang disobek hingga matang dan wangi dengan api kecil.
- Tuang 400 ml air, tambahkan garam, kaldu ayam bubuk, dan gula pasir, masak hingga mendidih.
- Kocok lepas 1 butir telur, tuang perlahan ke kuah mendidih sambil diaduk pelan hingga matang.
- Siram cireng goreng dengan kuah seblak dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make a starter dough: mix a little water, garlic powder, salt, chicken bouillon powder, and 1.5 tbsp tapioca starch, stir well.
- Cook the starter over low heat while stirring continuously until it thickens.
- Mix the hot starter with the remaining tapioca starch in a large bowl, stir gently with a spatula until combined (no need to knead smooth).
- Shape the dough by pressing it directly in your hands (slightly curly), then fry over medium heat, flipping, until cooked.
- Blend the red bird's-eye chilies, curly red chilies, garlic, shallots, and aromatic ginger with a little oil.
- Saute the ground seasoning together with torn kaffir lime leaves until cooked and fragrant over low heat.
- Pour in 400 ml water, add salt, chicken bouillon powder, and sugar, cook until boiling.
- Beat 1 egg loosely, pour it slowly into the boiling broth while stirring gently until cooked.
- Pour the seblak broth over the fried cireng and serve.
Cook Mode
CIRENG SALJU
Snow Cireng with Seblak Broth
CIRENG SALJU SIRAM KUAH SEBLAK, ENAK BANGET ‼️
CIRENG SALJU SIRAM KUAH SEBLAK, ENAK BANGET ‼️
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat biang: campurkan sedikit air, bawang putih bubuk, garam, kaldu ayam bubuk, dan 1,5 sendok makan tepung tapioka, aduk rata.
- Masak biang dengan api kecil sambil terus diaduk hingga mengental.
- Campurkan biang panas dengan sisa tepung tapioka di wadah besar, aduk pelan dengan spatula hingga tercampur (tidak perlu kalis).
- Bentuk adonan dengan ditekan-tekan langsung di tangan (agak keriting), lalu goreng dengan api sedang sambil dibalik hingga matang.
- Haluskan cabai rawit merah, cabai keriting merah, bawang putih, bawang merah, dan kencur dengan sedikit minyak.
- Tumis bumbu halus bersama daun jeruk yang disobek hingga matang dan wangi dengan api kecil.
- Tuang 400 ml air, tambahkan garam, kaldu ayam bubuk, dan gula pasir, masak hingga mendidih.
- Kocok lepas 1 butir telur, tuang perlahan ke kuah mendidih sambil diaduk pelan hingga matang.
- Siram cireng goreng dengan kuah seblak dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make a starter dough: mix a little water, garlic powder, salt, chicken bouillon powder, and 1.5 tbsp tapioca starch, stir well.
- Cook the starter over low heat while stirring continuously until it thickens.
- Mix the hot starter with the remaining tapioca starch in a large bowl, stir gently with a spatula until combined (no need to knead smooth).
- Shape the dough by pressing it directly in your hands (slightly curly), then fry over medium heat, flipping, until cooked.
- Blend the red bird's-eye chilies, curly red chilies, garlic, shallots, and aromatic ginger with a little oil.
- Saute the ground seasoning together with torn kaffir lime leaves until cooked and fragrant over low heat.
- Pour in 400 ml water, add salt, chicken bouillon powder, and sugar, cook until boiling.
- Beat 1 egg loosely, pour it slowly into the boiling broth while stirring gently until cooked.
- Pour the seblak broth over the fried cireng and serve.
Cook Notes
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