CIRENG RENYAH BUMBU RUJAK
ranked 18 of 669 in Snacks & Starters
Cireng Bumbu Rujak
Crispy Cireng with Spicy Palm Sugar Dipping Sauce
Bahan
Bumbu Rujak:
Cara Membuat
- Siapkan wadah, masukkan 210 gram tepung tapioka, 2 batang daun seledri yang telah diiris halus, dan 1 batang daun bawang yang telah diiris halus, lalu sisihkan.
- Siapkan panci, masukkan 3 siung bawang putih yang telah dihaluskan, setengah sendok teh kaldu bubuk, setengah sendok teh lada bubuk, setengah sendok teh garam, 30 gram tepung tapioka, dan 200 ml air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga adonan mengental dan mengkilap seperti lem.
- Matikan api kompor lalu langsung tuang adonan panas ke dalam campuran tepung tapioka.
- Aduk dengan spatula atau sendok kayu hanya sampai tercampur rata dan bergumpal, jangan sampai kalis supaya cireng tidak keras.
- Ambil sedikit adonan lalu pipihkan perlahan, dan lakukan hingga seluruh adonan selesai dibentuk.
- Panaskan minyak di dalam wajan sampai panas sedang saja, lalu masukkan adonan secukupnya.
- Goreng dengan api sedang, dan setelah cirengnya mulai kokoh balik agar matangnya merata.
- Setelah cireng mengapung, mengembang, dan warna daun seledrinya mulai kecoklatan, angkat lalu tiriskan, kemudian lanjut goreng sisa adonan.
- Untuk bumbu rujak, masukkan 10 buah cabe rawit, setengah siung bawang putih, 75 gram gula merah yang sudah dipotong kecil, seperempat sendok teh garam, 1 sendok makan air asam jawa, dan 100 ml air putih ke dalam chopper.
- Haluskan bumbu hingga halus dan tercampur rata, lalu sajikan sebagai cocolan cireng.
Ingredients
Steps
- Prepare a bowl, add 210 g tapioca starch, 2 stalks of finely sliced celery leaves and 1 finely sliced spring onion, then set aside.
- Prepare a pot and add 3 crushed cloves of garlic, half a teaspoon of powdered stock, half a teaspoon of ground pepper, half a teaspoon of salt, 30 g tapioca starch and 200 ml water, then stir until evenly combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy like glue.
- Turn off the heat and pour the hot mixture straight into the tapioca starch mixture.
- Stir with a spatula or wooden spoon only until just combined and lumpy, not until smooth, so the cireng do not turn out hard.
- Take a piece of dough and flatten it gently, and repeat until all the dough is shaped.
- Heat oil in a pan until only moderately hot, then add as many pieces as fit.
- Fry over medium heat, and once the cireng have firmed up turn them over so they cook evenly.
- Once the cireng float, puff up and the celery leaves start to brown, lift them out and drain, then fry the rest of the dough.
- For the dipping sauce, put 10 bird's eye chillies, half a clove of garlic, 75 g palm sugar chopped small, a quarter teaspoon of salt, 1 tbsp tamarind water and 100 ml water into a chopper.
- Blitz until smooth and evenly combined, then serve as a dip for the cireng.
Cook Mode
CIRENG RENYAH BUMBU RUJAK
CIRENG RENYAH BUMBU RUJAK
Bahan
Bumbu Rujak:
Cara Membuat
- Siapkan wadah, masukkan 210 gram tepung tapioka, 2 batang daun seledri yang telah diiris halus, dan 1 batang daun bawang yang telah diiris halus, lalu sisihkan.
- Siapkan panci, masukkan 3 siung bawang putih yang telah dihaluskan, setengah sendok teh kaldu bubuk, setengah sendok teh lada bubuk, setengah sendok teh garam, 30 gram tepung tapioka, dan 200 ml air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga adonan mengental dan mengkilap seperti lem.
- Matikan api kompor lalu langsung tuang adonan panas ke dalam campuran tepung tapioka.
- Aduk dengan spatula atau sendok kayu hanya sampai tercampur rata dan bergumpal, jangan sampai kalis supaya cireng tidak keras.
- Ambil sedikit adonan lalu pipihkan perlahan, dan lakukan hingga seluruh adonan selesai dibentuk.
- Panaskan minyak di dalam wajan sampai panas sedang saja, lalu masukkan adonan secukupnya.
- Goreng dengan api sedang, dan setelah cirengnya mulai kokoh balik agar matangnya merata.
- Setelah cireng mengapung, mengembang, dan warna daun seledrinya mulai kecoklatan, angkat lalu tiriskan, kemudian lanjut goreng sisa adonan.
- Untuk bumbu rujak, masukkan 10 buah cabe rawit, setengah siung bawang putih, 75 gram gula merah yang sudah dipotong kecil, seperempat sendok teh garam, 1 sendok makan air asam jawa, dan 100 ml air putih ke dalam chopper.
- Haluskan bumbu hingga halus dan tercampur rata, lalu sajikan sebagai cocolan cireng.
Ingredients
Steps
- Prepare a bowl, add 210 g tapioca starch, 2 stalks of finely sliced celery leaves and 1 finely sliced spring onion, then set aside.
- Prepare a pot and add 3 crushed cloves of garlic, half a teaspoon of powdered stock, half a teaspoon of ground pepper, half a teaspoon of salt, 30 g tapioca starch and 200 ml water, then stir until evenly combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy like glue.
- Turn off the heat and pour the hot mixture straight into the tapioca starch mixture.
- Stir with a spatula or wooden spoon only until just combined and lumpy, not until smooth, so the cireng do not turn out hard.
- Take a piece of dough and flatten it gently, and repeat until all the dough is shaped.
- Heat oil in a pan until only moderately hot, then add as many pieces as fit.
- Fry over medium heat, and once the cireng have firmed up turn them over so they cook evenly.
- Once the cireng float, puff up and the celery leaves start to brown, lift them out and drain, then fry the rest of the dough.
- For the dipping sauce, put 10 bird's eye chillies, half a clove of garlic, 75 g palm sugar chopped small, a quarter teaspoon of salt, 1 tbsp tamarind water and 100 ml water into a chopper.
- Blitz until smooth and evenly combined, then serve as a dip for the cireng.
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