Garing Kopong! Resep CIRENG KRISPI MONTOK Tahan Lama [Sausnya Istimewa]
Resep Cireng
Cireng Recipe
Makes 12 pcs
Bahan
Adonan biang (slurry):
Tepung campuran adonan:
Tepung pelapis kering:
Sambal cuka:
Sambal rujak:
Cara Membuat
- Campurkan ke dalam tepung kering, uleni hingga menyatu, lalu bagi adonan menjadi 12
- Masukkan ke dalam tepung pelapis, aduk rata kemudian diamkan selama 10 menit
- Panaskan minyak, goreng cireng di api besar hingga setengah matang, tiriskan dan diamkan beberapa saat, lalu goreng kembali hingga sedikit berubah warna, tiriskan
- Untuk saus cuka, rebus cabai rawit, cabai merah, bawang putih, lalu tambahkan cuka, air, gula, garam, dan penyedap, aduk rata kemudian blender hingga halus
- Untuk sambal rujak, ulek bawang putih, kencur, dan garam, lalu masukkan terasi, cabai rawit, gula merah, dan air asam jawa, aduk rata
- Cireng siap disajikan dengan sambal cuka dan sambal rujak sebagai pelengkap
Ingredients
Dough:
Additional flour for the dough:
Dry Coat:
Vinegar Sambal:
Rujak Sambal:
Steps
- Add it to the dry flour and knead until combined, then divide the dough into 12 pieces.
- Coat in the coating flour and mix evenly, then rest for 10 minutes.
- Heat the oil and fry the cireng over high heat until half-cooked. Drain and rest briefly, then fry again until the color changes slightly and drain.
- For the vinegar sauce, boil the bird's-eye chilies, red chilies, and garlic. Add the vinegar, water, sugar, salt, and flavor enhancer, mix well, then blend until smooth.
- For the rujak sambal, grind the garlic, aromatic ginger, and salt. Add the shrimp paste, bird's-eye chilies, palm sugar, and tamarind water and mix well.
- Cireng is ready to serve with vinegar sambal and rujak sambal.
Cook Mode
Resep Cireng
Cireng Recipe
Garing Kopong! Resep CIRENG KRISPI MONTOK Tahan Lama [Sausnya Istimewa]
Garing Kopong! Resep CIRENG KRISPI MONTOK Tahan Lama [Sausnya Istimewa]
Bahan
Adonan biang (slurry):
Tepung campuran adonan:
Tepung pelapis kering:
Sambal cuka:
Sambal rujak:
Cara Membuat
- Campurkan ke dalam tepung kering, uleni hingga menyatu, lalu bagi adonan menjadi 12
- Masukkan ke dalam tepung pelapis, aduk rata kemudian diamkan selama 10 menit
- Panaskan minyak, goreng cireng di api besar hingga setengah matang, tiriskan dan diamkan beberapa saat, lalu goreng kembali hingga sedikit berubah warna, tiriskan
- Untuk saus cuka, rebus cabai rawit, cabai merah, bawang putih, lalu tambahkan cuka, air, gula, garam, dan penyedap, aduk rata kemudian blender hingga halus
- Untuk sambal rujak, ulek bawang putih, kencur, dan garam, lalu masukkan terasi, cabai rawit, gula merah, dan air asam jawa, aduk rata
- Cireng siap disajikan dengan sambal cuka dan sambal rujak sebagai pelengkap
Ingredients
Dough:
Additional flour for the dough:
Dry Coat:
Vinegar Sambal:
Rujak Sambal:
Steps
- Add it to the dry flour and knead until combined, then divide the dough into 12 pieces.
- Coat in the coating flour and mix evenly, then rest for 10 minutes.
- Heat the oil and fry the cireng over high heat until half-cooked. Drain and rest briefly, then fry again until the color changes slightly and drain.
- For the vinegar sauce, boil the bird's-eye chilies, red chilies, and garlic. Add the vinegar, water, sugar, salt, and flavor enhancer, mix well, then blend until smooth.
- For the rujak sambal, grind the garlic, aromatic ginger, and salt. Add the shrimp paste, bird's-eye chilies, palm sugar, and tamarind water and mix well.
- Cireng is ready to serve with vinegar sambal and rujak sambal.
Cook Notes
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