GARING KOPONG PEDES ! RESEP CIRENG MINI BUMBU RUJAK !
Resep
Mini Cireng with Spicy-Sweet Rujak Sauce
Bahan
Adonan lengket :
Tepung campuran adonan pertama :
Tepung pelapis kering kedua :
Saus rujak :
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Masak air, bawang putih halus, daun bawang iris, 50 gr tepung tapioka, kaldu ayam, garam, dan merica sambil terus diaduk hingga menjadi satu gumpalan kalis yang tidak lengket di panci.
- Sambil menunggu adonan dingin, haluskan semua bahan saus rujak (bawang putih, cabe rawit merah dan hijau, kencur, terasi bakar, gula merah, air asam jawa, air, garam) hingga lembut; koreksi rasa.
- Uleni adonan kalis tadi bersama 150 gr tepung tapioka menggunakan tangan hingga tercampur (teksturnya boleh tidak rata).
- Potong-potong adonan menjadi ukuran kecil, lalu balurkan ke dalam 100 gr tepung tapioka sisa hingga terlapisi.
- Panaskan minyak hingga benar-benar panas, kibaskan kelebihan tepung, lalu goreng cireng sambil sesekali dibalik hingga gelembungnya berkurang dan warnanya sedikit kekuningan.
- Angkat, tiriskan, dan sajikan cireng bersama saus rujaknya.
Ingredients
Sticky dough:
First dough mix:
Dry coating:
Rujak sauce:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Cook the water, minced garlic, sliced scallion, 50 g tapioca starch, chicken bouillon powder, salt, and pepper together, stirring constantly, until it forms one sticky mass that no longer sticks to the pan.
- While the dough cools, blend all the rujak sauce ingredients (garlic, red and green bird's-eye chilies, aromatic ginger, roasted shrimp paste, palm sugar, tamarind water, water, salt) until smooth; taste and adjust.
- Knead the sticky dough together with 150 g tapioca starch by hand until combined (it's fine if the texture looks uneven).
- Cut the dough into small pieces, then coat each piece in the remaining 100 g tapioca starch.
- Heat the oil until very hot, shake off excess flour, then fry the cireng, flipping occasionally, until the bubbling slows and the color turns lightly golden.
- Drain and serve the cireng with the rujak sauce.
Mode Masak
GARING KOPONG PEDES ! RESEP CIRENG MINI BUMBU RUJAK !
Mini Cireng with Spicy-Sweet Rujak Sauce
GARING KOPONG PEDES ! RESEP CIRENG MINI BUMBU RUJAK !
GARING KOPONG PEDES ! RESEP CIRENG MINI BUMBU RUJAK !
Bahan
Adonan lengket :
Tepung campuran adonan pertama :
Tepung pelapis kering kedua :
Saus rujak :
Cara Membuat
Langkah disusun otomatis dari narasi video — tonton videonya kalau ragu.
- Masak air, bawang putih halus, daun bawang iris, 50 gr tepung tapioka, kaldu ayam, garam, dan merica sambil terus diaduk hingga menjadi satu gumpalan kalis yang tidak lengket di panci.
- Sambil menunggu adonan dingin, haluskan semua bahan saus rujak (bawang putih, cabe rawit merah dan hijau, kencur, terasi bakar, gula merah, air asam jawa, air, garam) hingga lembut; koreksi rasa.
- Uleni adonan kalis tadi bersama 150 gr tepung tapioka menggunakan tangan hingga tercampur (teksturnya boleh tidak rata).
- Potong-potong adonan menjadi ukuran kecil, lalu balurkan ke dalam 100 gr tepung tapioka sisa hingga terlapisi.
- Panaskan minyak hingga benar-benar panas, kibaskan kelebihan tepung, lalu goreng cireng sambil sesekali dibalik hingga gelembungnya berkurang dan warnanya sedikit kekuningan.
- Angkat, tiriskan, dan sajikan cireng bersama saus rujaknya.
Ingredients
Sticky dough:
First dough mix:
Dry coating:
Rujak sauce:
Steps
Steps were generated from the video narration — watch the video if unsure.
- Cook the water, minced garlic, sliced scallion, 50 g tapioca starch, chicken bouillon powder, salt, and pepper together, stirring constantly, until it forms one sticky mass that no longer sticks to the pan.
- While the dough cools, blend all the rujak sauce ingredients (garlic, red and green bird's-eye chilies, aromatic ginger, roasted shrimp paste, palm sugar, tamarind water, water, salt) until smooth; taste and adjust.
- Knead the sticky dough together with 150 g tapioca starch by hand until combined (it's fine if the texture looks uneven).
- Cut the dough into small pieces, then coat each piece in the remaining 100 g tapioca starch.
- Heat the oil until very hot, shake off excess flour, then fry the cireng, flipping occasionally, until the bubbling slows and the color turns lightly golden.
- Drain and serve the cireng with the rujak sauce.
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