Cireng with Sambal Rujak
Cireng with Sambal Rujak
Ingredients
For the Cireng
- 50 g tapioca flour
- 2 garlic cloves, grated
- 1 stalk green onion, finely sliced
- 1 teaspoon salt
- 1/2 teaspoon mushroom bouillon
- 1/4 teaspoon white pepper
- 1/2 cup water, approximately
- 80 g tapioca flour
- 1/4 cup tapioca flour, additional, as needed
- 3 cups cooking oil, for frying, or as needed
For the Sambal Rujak
- 4 chillies
- 1 teaspoon salt
- 60 g palm sugar
- 2 tablespoons tamarind water
Instructions
- 1
In a medium pot, combine 50 g tapioca flour, 2 grated garlic cloves, 1 finely sliced green onion stalk, 1 teaspoon salt, 1/2 teaspoon mushroom bouillon, and 1/4 teaspoon white pepper. Add approximately 1/2 cup of water, or enough to create a pourable liquid mixture.
⏱️ 5 min
- 2
Cook the mixture over medium heat, stirring continuously. Continue stirring until the dough thickens, becomes translucent, and develops a gelatinous consistency.
⏱️ 7 min
- 3
Transfer the cooked, wet dough into a large bowl containing 80 g tapioca flour. Knead the dough, gradually adding more tapioca flour as needed, until the dough comes together and reaches a semi-firm texture.
⏱️ 8 min
- 4
Take a small piece of the prepared dough, coat it lightly with dry tapioca flour, and gently press it to form an irregular, flattened shape. Repeat this process with the remaining dough.
⏱️ 5 min
- 5
To prepare the Sambal Rujak, place 4 chillies, 1 teaspoon salt, and 60 g palm sugar into a mortar. Grind until all ingredients are well combined and form a coarse paste.
⏱️ 5 min
- 6
Add 2 tablespoons of tamarind water to the mixture in the mortar. Continue to grind and mix until a smooth sambal is formed.
⏱️ 3 min
- 7
Heat about 3 cups of cooking oil in a deep pot or wok over medium heat until hot. Carefully place the formed cireng pieces into the hot oil.
⏱️ 2 min
- 8
Fry the cireng over medium heat until they are slightly golden brown and crispy on the outside. This usually takes a few minutes per batch.
⏱️ 8 min
- 9
Remove the fried cireng from the oil using a slotted spoon or strainer, allowing excess oil to drain. Serve the crispy and chewy cireng hot with the homemade Sambal Rujak for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cireng with Sambal Rujak
For the Cireng
- 50 g tapioca flour
- 2 garlic cloves, grated
- 1 stalk green onion, finely sliced
- 1 teaspoon salt
- 1/2 teaspoon mushroom bouillon
- 1/4 teaspoon white pepper
- 1/2 cup water, approximately
- 80 g tapioca flour
- 1/4 cup tapioca flour, additional, as needed
- 3 cups cooking oil, for frying, or as needed
For the Sambal Rujak
- 4 chillies
- 1 teaspoon salt
- 60 g palm sugar
- 2 tablespoons tamarind water
Instructions
- 1
In a medium pot, combine 50 g tapioca flour, 2 grated garlic cloves, 1 finely sliced green onion stalk, 1 teaspoon salt, 1/2 teaspoon mushroom bouillon, and 1/4 teaspoon white pepper. Add approximately 1/2 cup of water, or enough to create a pourable liquid mixture.
⏱️ 5 min - 2
Cook the mixture over medium heat, stirring continuously. Continue stirring until the dough thickens, becomes translucent, and develops a gelatinous consistency.
⏱️ 7 min - 3
Transfer the cooked, wet dough into a large bowl containing 80 g tapioca flour. Knead the dough, gradually adding more tapioca flour as needed, until the dough comes together and reaches a semi-firm texture.
⏱️ 8 min - 4
Take a small piece of the prepared dough, coat it lightly with dry tapioca flour, and gently press it to form an irregular, flattened shape. Repeat this process with the remaining dough.
⏱️ 5 min - 5
To prepare the Sambal Rujak, place 4 chillies, 1 teaspoon salt, and 60 g palm sugar into a mortar. Grind until all ingredients are well combined and form a coarse paste.
⏱️ 5 min - 6
Add 2 tablespoons of tamarind water to the mixture in the mortar. Continue to grind and mix until a smooth sambal is formed.
⏱️ 3 min - 7
Heat about 3 cups of cooking oil in a deep pot or wok over medium heat until hot. Carefully place the formed cireng pieces into the hot oil.
⏱️ 2 min - 8
Fry the cireng over medium heat until they are slightly golden brown and crispy on the outside. This usually takes a few minutes per batch.
⏱️ 8 min - 9
Remove the fried cireng from the oil using a slotted spoon or strainer, allowing excess oil to drain. Serve the crispy and chewy cireng hot with the homemade Sambal Rujak for dipping.
⏱️ 2 min