LEMBUT ENAK GURIH ‼️CILOK GOANG TULANG AYAM PEDES ASIN GURIH ENAK BANGET!!

Summary

In this video, the creator shares a recipe for Cilok Goang, a delicious Indonesian snack made from soft cilok dumplings served in a spicy chicken bone broth. The recipe guides viewers through making the dough for the cilok with a perfect combination of flour, rice flour, and tapioca flour, ensuring a tender texture. The chicken bone broth, infused with garlic, shallots, and spicy chilies, adds a rich flavor to the dish. The video provides step-by-step instructions, making it easy to recreate this savory and comforting dish perfect for gatherings or casual snacking.

Takeaways

• 😀 The recipe features Cilok Goang, an Indonesian dish with soft rice dumplings and a spicy chicken bone broth.
• 😀 Cilok is made from a dough of flour, tapioca flour, rice flour, and seasonings, kneaded to a soft and smooth consistency.
• 😀 The chicken bone broth is prepared with garlic, shallots, chili, and dried shrimp paste for a rich, savory flavor.
• 😀 The cilok dumplings are boiled in water with a bit of oil to prevent sticking before adding them to the broth.
• 😀 The key to making the cilok dumplings soft is to ensure the dough is kneaded well and the right balance of flours is used.
• 😀 The chicken bones are boiled first and then cleaned to ensure the broth remains clear and flavorful.
• 😀 The broth is enhanced with a mix of flavorings such as chicken bouillon, pepper, sugar, and dried shrimp paste.
• 😀 Cilok dumplings are added to the boiling broth and cooked briefly to absorb the flavors of the broth.
• 😀 Once the cilok dumplings float in the water, they are considered cooked and ready to be added to the broth.
• 😀 The final dish is served hot, with soft cilok dumplings and a spicy, savory broth that's perfect for snacking or meals.

Q & A

What is the main ingredient of the dish in the video?

The main ingredient of the dish in the video is 'cilok,' which are soft rice flour balls, combined with a spicy chicken bone broth.

How do you ensure the cilok balls are not tough or undercooked?

To ensure the cilok balls are soft and fully cooked, they should be boiled until they float to the surface. Additionally, using a mix of rice flour and tapioca flour helps maintain their softness.

Why is the rice flour and tapioca flour mixture used in making cilok?

The combination of rice flour and tapioca flour helps to achieve a smooth, non-elastic texture for the cilok, making them soft and tender rather than chewy or tough.

What makes the broth of this dish unique?

The broth is unique because it is made with chicken bones, which provide a rich, savory flavor. The broth is further enhanced by adding seasoning, dried shrimp, and chili for a spicy kick.

What are the essential steps to prepare the broth for this dish?

The broth preparation involves boiling chicken bones in water, making a seasoning paste from garlic, shallots, and chilies, sautéing it, then adding the bones back along with additional spices and simmering it all together.

What is the purpose of adding oil to the water when boiling cilok?

Adding oil to the boiling water prevents the cilok balls from sticking together during cooking, ensuring they maintain their individual shape and texture.

How should the cilok dough be handled after it’s mixed?

After mixing the dough, it should be transferred to a larger bowl to cool slightly. Once cooled, it can be kneaded with clean hands and shaped into small balls before being boiled.

Why should the cilok be shaped into small balls?

Shaping the cilok into small balls ensures they cook evenly and achieve the desired texture, ensuring they are soft on the inside and not raw in the middle.

How do you add more flavor to the broth after boiling the chicken bones?

To enhance the flavor, sauté a seasoning paste made of garlic, shallots, red chilies, and salt. Afterward, add it to the chicken bone broth along with other ingredients like dried shrimp, sugar, and additional seasonings.

What tips are given to prevent the cilok from becoming too soft or mushy?

The key tip is to cook the cilok for just the right amount of time. Once they float, they are done. Overcooking can cause them to become too soft and lose their structure.