RESEP CIRENG KERUPUK UNTUK CEMILAN PAS BERBUKA !
CIPUK alias cireng kerupuknya
Cireng Kerupuk (Cracker-Stuffed Cireng)
Bahan
SAMBAL CUKA:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Hancurkan kasar kerupuk bawang warna-warni.
- Campurkan 5 sendok makan tepung tapioka, daun bawang, garam, merica, kaldu bubuk, dan bawang putih parut dalam panci tanpa menyalakan api dulu.
- Tuang 250 ml air, aduk rata, baru nyalakan api kecil, masak pelan-pelan sambil diaduk hingga menggumpal dan sebagian kerupuk bisa dimasukkan.
- Masak hingga warnanya bening dan menggumpal, lalu angkat selagi panas, pindahkan ke mangkuk.
- Campurkan biang panas dengan sisa tepung tapioka dan sisa kerupuk, aduk hingga tercoating semua.
- Bentuk adonan menjadi bulatan-bulatan kecil selagi masih hangat.
- Panaskan minyak (jangan terlalu panas), goreng cireng satu per satu hingga mengembang dan berwarna kuning keemasan, jangan terlalu lama diaduk agar tidak keras.
- Potong cabai merah keriting kecil-kecil, rebus bersama bawang putih dan air untuk menghilangkan bau langu.
- Blender cabai rebus beserta air rebusannya bersama cabai rawit hingga halus.
- Masak kembali dengan api, bumbui garam dan gula, lalu angkat dan campurkan cuka selagi masih panas.
- Sajikan cireng kerupuk dengan sambal cuka sebagai cocolan.
Ingredients
VINEGAR SAMBAL:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Coarsely crush the colorful onion crackers.
- Combine 5 tbsp tapioca starch, scallion, salt, pepper, bouillon powder, and grated garlic in a pot without turning on the heat yet.
- Pour in 250 ml water, mix well, then turn on low heat, cook slowly while stirring until it clumps and some of the crackers can be added.
- Cook until it turns translucent and clumps together, then remove while hot, transfer to a bowl.
- Mix the hot starter with the remaining tapioca starch and remaining crackers, stir until fully coated.
- Shape the mixture into small balls while still warm.
- Heat the oil (not too hot), fry the cireng one by one until puffed and golden, don't stir them too long so they don't get tough.
- Cut the curly red chilies small, boil with garlic and water to remove the raw smell.
- Blend the boiled chilies with their cooking water together with the bird's-eye chilies until smooth.
- Cook again over heat, season with salt and sugar, then remove and mix in the vinegar while still hot.
- Serve the cireng kerupuk with the vinegar sambal as a dip.
Cook Mode
CIPUK alias cireng kerupuknya
Cireng Kerupuk (Cracker-Stuffed Cireng)
RESEP CIRENG KERUPUK UNTUK CEMILAN PAS BERBUKA !
RESEP CIRENG KERUPUK UNTUK CEMILAN PAS BERBUKA !
Bahan
SAMBAL CUKA:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Hancurkan kasar kerupuk bawang warna-warni.
- Campurkan 5 sendok makan tepung tapioka, daun bawang, garam, merica, kaldu bubuk, dan bawang putih parut dalam panci tanpa menyalakan api dulu.
- Tuang 250 ml air, aduk rata, baru nyalakan api kecil, masak pelan-pelan sambil diaduk hingga menggumpal dan sebagian kerupuk bisa dimasukkan.
- Masak hingga warnanya bening dan menggumpal, lalu angkat selagi panas, pindahkan ke mangkuk.
- Campurkan biang panas dengan sisa tepung tapioka dan sisa kerupuk, aduk hingga tercoating semua.
- Bentuk adonan menjadi bulatan-bulatan kecil selagi masih hangat.
- Panaskan minyak (jangan terlalu panas), goreng cireng satu per satu hingga mengembang dan berwarna kuning keemasan, jangan terlalu lama diaduk agar tidak keras.
- Potong cabai merah keriting kecil-kecil, rebus bersama bawang putih dan air untuk menghilangkan bau langu.
- Blender cabai rebus beserta air rebusannya bersama cabai rawit hingga halus.
- Masak kembali dengan api, bumbui garam dan gula, lalu angkat dan campurkan cuka selagi masih panas.
- Sajikan cireng kerupuk dengan sambal cuka sebagai cocolan.
Ingredients
VINEGAR SAMBAL:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Coarsely crush the colorful onion crackers.
- Combine 5 tbsp tapioca starch, scallion, salt, pepper, bouillon powder, and grated garlic in a pot without turning on the heat yet.
- Pour in 250 ml water, mix well, then turn on low heat, cook slowly while stirring until it clumps and some of the crackers can be added.
- Cook until it turns translucent and clumps together, then remove while hot, transfer to a bowl.
- Mix the hot starter with the remaining tapioca starch and remaining crackers, stir until fully coated.
- Shape the mixture into small balls while still warm.
- Heat the oil (not too hot), fry the cireng one by one until puffed and golden, don't stir them too long so they don't get tough.
- Cut the curly red chilies small, boil with garlic and water to remove the raw smell.
- Blend the boiled chilies with their cooking water together with the bird's-eye chilies until smooth.
- Cook again over heat, season with salt and sugar, then remove and mix in the vinegar while still hot.
- Serve the cireng kerupuk with the vinegar sambal as a dip.
Cook Notes
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