Resep CIRENG Lebih Garing dari Kerupuk.
Resep
Extra Crispy Cireng with Rujak Sambal
Bahan
Adonan awal :
Tepung pelapis kering:
Sambal rujak:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus kerupuk bawang dalam air hingga lembek.
- Cincang kasar kerupuk bawang yang sudah direbus, dan rajang kasar semua daun (kemangi, daun jeruk yang sudah dibuang tulang tengahnya, daun bawang, seledri).
- Tumis daun-daunan (termasuk daun bawang) sebentar dengan minyak hingga wangi (tidak sampai kecoklatan), lalu tambahkan sedikit garam.
- Tuang air, masukkan bawang putih halus, kaldu sapi/ayam, dan merica, aduk rata.
- Masukkan tepung tapioka sedikit demi sedikit sambil dilarutkan dalam air dengan api kecil, aduk terus hingga tekstur berubah transparan, lalu masukkan kerupuk bawang cincang, aduk rata.
- Tuang adonan ke mangkuk, biarkan agak dingin.
- Buat sambal rujak: haluskan bawang putih, bawang merah, cabai merah, cabai rawit (opsional), terasi/petis, gula merah, air asam jawa, dan garam, masak hingga mendidih dan mengental.
- Campurkan tepung tapioka kering dengan sedikit baking soda dan garam, lalu gabungkan dengan adonan basah yang sudah agak dingin, aduk/uleni hingga tercampur.
- Siapkan tepung pelapis kering (tepung tapioka + garam), lalu gunting/potong adonan seukuran bakso, tekan-tekan pipih, dan lumuri dengan tepung kering.
- Goreng dalam minyak panas dengan api sedang selama sekitar 15 menit hingga mengembang dan bagian luar krispi, angkat dan sajikan dengan sambal rujak.
Ingredients
Initial mixture:
Dry coating flour:
Rujak sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the colorful onion crackers in water until soft.
- Coarsely chop the boiled crackers, and roughly chop all the herbs (Thai basil, kaffir lime leaves with the center rib removed, scallions, celery leaves).
- Sauté the chopped herbs (including scallions) briefly in oil until fragrant, but not browned, then add a little salt.
- Pour in water, add the minced garlic, beef/chicken bouillon, and pepper, and stir well.
- Add the tapioca starch a little at a time, dissolving it in the water over low heat, stirring continuously until the mixture turns translucent, then add the chopped crackers and stir well.
- Transfer the mixture to a bowl and let it cool slightly.
- Make the rujak sambal: grind the garlic, shallots, red chilies, bird's-eye chilies (optional), shrimp paste/petis, palm sugar, tamarind water, and salt, then cook until it boils and thickens.
- Mix the dry tapioca starch with a little baking soda and salt, then combine it with the slightly cooled wet mixture, and knead until combined.
- Prepare the dry coating flour (tapioca starch + salt), then cut off pieces of dough about the size of meatballs, flatten slightly, and coat with the dry flour.
- Deep-fry in hot oil over medium heat for about 15 minutes until puffed up and crispy on the outside, then remove and serve with the rujak sambal.
Cook Mode
Resep CIRENG Lebih Garing dari Kerupuk.
Extra Crispy Cireng with Rujak Sambal
Resep CIRENG Lebih Garing dari Kerupuk.
Resep CIRENG Lebih Garing dari Kerupuk.
Bahan
Adonan awal :
Tepung pelapis kering:
Sambal rujak:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus kerupuk bawang dalam air hingga lembek.
- Cincang kasar kerupuk bawang yang sudah direbus, dan rajang kasar semua daun (kemangi, daun jeruk yang sudah dibuang tulang tengahnya, daun bawang, seledri).
- Tumis daun-daunan (termasuk daun bawang) sebentar dengan minyak hingga wangi (tidak sampai kecoklatan), lalu tambahkan sedikit garam.
- Tuang air, masukkan bawang putih halus, kaldu sapi/ayam, dan merica, aduk rata.
- Masukkan tepung tapioka sedikit demi sedikit sambil dilarutkan dalam air dengan api kecil, aduk terus hingga tekstur berubah transparan, lalu masukkan kerupuk bawang cincang, aduk rata.
- Tuang adonan ke mangkuk, biarkan agak dingin.
- Buat sambal rujak: haluskan bawang putih, bawang merah, cabai merah, cabai rawit (opsional), terasi/petis, gula merah, air asam jawa, dan garam, masak hingga mendidih dan mengental.
- Campurkan tepung tapioka kering dengan sedikit baking soda dan garam, lalu gabungkan dengan adonan basah yang sudah agak dingin, aduk/uleni hingga tercampur.
- Siapkan tepung pelapis kering (tepung tapioka + garam), lalu gunting/potong adonan seukuran bakso, tekan-tekan pipih, dan lumuri dengan tepung kering.
- Goreng dalam minyak panas dengan api sedang selama sekitar 15 menit hingga mengembang dan bagian luar krispi, angkat dan sajikan dengan sambal rujak.
Ingredients
Initial mixture:
Dry coating flour:
Rujak sambal:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the colorful onion crackers in water until soft.
- Coarsely chop the boiled crackers, and roughly chop all the herbs (Thai basil, kaffir lime leaves with the center rib removed, scallions, celery leaves).
- Sauté the chopped herbs (including scallions) briefly in oil until fragrant, but not browned, then add a little salt.
- Pour in water, add the minced garlic, beef/chicken bouillon, and pepper, and stir well.
- Add the tapioca starch a little at a time, dissolving it in the water over low heat, stirring continuously until the mixture turns translucent, then add the chopped crackers and stir well.
- Transfer the mixture to a bowl and let it cool slightly.
- Make the rujak sambal: grind the garlic, shallots, red chilies, bird's-eye chilies (optional), shrimp paste/petis, palm sugar, tamarind water, and salt, then cook until it boils and thickens.
- Mix the dry tapioca starch with a little baking soda and salt, then combine it with the slightly cooled wet mixture, and knead until combined.
- Prepare the dry coating flour (tapioca starch + salt), then cut off pieces of dough about the size of meatballs, flatten slightly, and coat with the dry flour.
- Deep-fry in hot oil over medium heat for about 15 minutes until puffed up and crispy on the outside, then remove and serve with the rujak sambal.
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