Garing Kopong! Resep CIRENG KRISPI MONTOK Tahan Lama [Sausnya Istimewa]

Summary

In this video, Devina Hermawan teaches how to make crispy Cireng, a crunchy yet chewy Indonesian snack with a hollow center. The recipe includes two types of dipping sauces: Vinegar Sambal and Rujak Sambal. Devina demonstrates how to make the dough with tapioca flour, garlic, and green onions, then explains how to fry the Cireng for optimal crispiness. She also shares tips on double-frying to keep the snack crispy longer. The video is filled with helpful advice on seasoning and serving, encouraging viewers to try both dipping sauces for a versatile flavor experience.

Takeaways

• 😀 The Crispy Cireng is a snack that is chewy and hollow inside, but super crunchy on the outside.
• 😀 Double-frying the Cireng helps it stay crispy longer, preventing it from turning soggy after a while.
• 😀 The recipe includes two types of dipping sauces: Vinegar Sambal and Rujak Sambal.
• 😀 The Cireng dough is made with tapioca flour, water, garlic, green onions, flavor enhancer, salt, and pepper.
• 😀 The slurry for the dough should be mixed while cold to prevent clumping, and it should be kneaded until the texture is firmer.
• 😀 After shaping the dough into balls, it should rest for at least 10 minutes for the coating to stick properly.
• 😀 The Vinegar Sambal consists of red chili, bird's eye chili, garlic, vinegar, sugar, salt, and water.
• 😀 The Rujak Sambal contains garlic, bird's eye chili, aromatic ginger, palm sugar, tamarind, and optional shrimp paste.
• 😀 Fry the Cireng on high heat, and for longer-lasting crispiness, double-fry them.
• 😀 For freezing, fry the Cireng until they're half-cooked, and then fry again later on medium heat for the best results.

Q & A

What makes the Cireng crispy and hollow inside?

The Cireng becomes crispy and hollow inside due to the unique dough consistency, which has a thin slurry coating. The outer layer crisps up while the inside remains light and airy, creating a hollow center.

Why is it recommended to double-fry the Cireng?

Double-frying the Cireng ensures that it remains crispy for a longer period. The first fry partially cooks the dough, and the second fry crisps up the exterior, making it more resistant to becoming soggy over time.

How should the dough for the Cireng be prepared to achieve the desired texture?

To prepare the dough, you need to mix tapioca flour, water, garlic, green onions, and seasonings, then cook it until thickened. Once the dough cools slightly, knead it until it becomes firmer but still a bit fluid, which helps achieve the blooming and hollow texture when fried.

What ingredients are used in the Vinegar Sambal dipping sauce?

The Vinegar Sambal dipping sauce is made with red chili, bird's eye chili, garlic, vinegar, sugar, salt, flavor enhancer, and water.

Can I adjust the strength of the Vinegar Sambal sauce?

Yes, you can adjust the strength of the Vinegar Sambal by controlling the amount of vinegar you use. If the vinegar is too strong, you can add water to dilute it.

What is the main flavor profile of the Rujak Sambal dipping sauce?

The Rujak Sambal has a savory and aromatic flavor due to ingredients like garlic, ginger, shrimp paste, palm sugar, and tamarind. It is more savory compared to the Vinegar Sambal.

How can I make the Rujak Sambal smoother?

To make the Rujak Sambal smoother, you should mash the garlic and aromatic ginger with a bit of salt first. Then, add the shrimp paste and bird's eye chili, mashing them until the desired smoothness is achieved.

How long should the Cireng dough rest after shaping before frying?

After shaping the dough, it should rest for at least 10 minutes. This resting period helps the coating stick better to the dough, ensuring the crispy outer texture when fried.

What should I do if I want to freeze Cireng for later use?

If you want to freeze Cireng, fry them until they are half-cooked. This prevents the coating from becoming chewy when fried later. When ready to serve, fry them again on medium heat.

What is the significance of the dough being a little fluid for the Cireng?

The slightly fluid dough is crucial for the Cireng to 'bloom' during frying. It allows the dough to expand and create the hollow interior, giving the Cireng its signature texture of being crunchy on the outside but light and airy on the inside.