KENAPA BARU TAU?? Simpel Tapi ENAK BANGET!! Resep CIRENG KUAH SEBLAK

Summary

In this video, the host demonstrates how to make crispy Cireng (fried tapioca flour fritters) with a flavorful, spicy Seblak sauce. The process begins with preparing a simple dough and frying the Cireng until golden and crunchy. The Seblak sauce is made by blending and sautéing fresh ingredients like garlic, shallots, and chilies, then simmering them with seasonings. The Cireng is served topped with the savory Seblak sauce, garnished with green onions, and optionally finished with a squeeze of lime. This dish is a tasty, crispy, and spicy snack that’s perfect for selling or enjoying at home.

Takeaways

• 😀 The recipe is for making crispy and chewy 'Cireng' (fried tapioca flour snack) with a flavorful Seblak broth.
• 😀 Begin by preparing the dough using tapioca flour, garlic, salt, mushroom stockTranscript Analysis Output, and chopped green onions.
• 😀 Mix the ingredients in a pan and cook on medium heat until the mixture becomes thick and sticky, resembling glue.
• 😀 Once the dough is ready, transfer it to a bigger bowl, mix in the tapioca flour, and knead lightly to avoid over-mixing.
• 😀 Form small, uniform pieces from the dough and shape them as desired before frying.
• 😀 Heat oil in a pan and fry the Cireng pieces until golden and crispy on the outside, while remaining soft inside.
• 😀 To prepare the Seblak sauce, blend garlic, shallots, ginger, and chili peppers into a smooth paste.
• 😀 Sauté the paste in oil until fragrant and reduced in liquid, then add water to make the broth.
• 😀 Season the broth with mushroom stock, salt, and sugar, and bring it to a boil before adjusting the flavor to your taste.
• 😀 Serve the fried Cireng in a bowl, pour over the spicy Seblak broth, and garnish with chopped green onions.
• 😀 The result is a delicious, crispy Cireng with a spicy and refreshing Seblak sauce, perfect for selling or enjoying at home.

Q & A

What is the first step in making Cireng?

The first step is to prepare a pan or wok, then add 300 grams of tapioca flour. For the starter mixture (biang), add 4 tablespoons of tapioca flour into the pan along with 4 cloves of minced garlic, 1 to 1.25 teaspoons of salt, 1 teaspoon of mushroom broth, and chopped green onions. Pour in 250 ml of water, and mix everything until it's well combined.

How do you cook the starter mixture (biang)?

You cook the biang over medium heat, stirring constantly. Keep cooking until the mixture thickens and becomes sticky, resembling the consistency of glue. Once it reaches this texture, you can remove it from the heat.

What should the texture of the biang look like when it's ready?

The texture of the biang should become very sticky and glue-like, which indicates that it's ready to be mixed with the tapioca flour.

How do you incorporate the biang into the tapioca flour?

Transfer the tapioca flour into a larger container and pour the cooked biang mixture over it. Stir it together with a spatula, but do not mix it until it's completely smooth. The goal is to combine the ingredients without overworking it, leaving some dry flour bits.

What is the next step after mixing the biang and tapioca flour?

Once the biang and tapioca flour are mixed, take small portions of the dough and shape them into uniform pieces. The size can be adjusted as desired. Continue shaping until all the dough is formed into pieces.

Can the shaped Cireng be stored before frying?

Yes, the shaped Cireng can either be fried immediately or stored for later use. They can be kept in a container to be fried when desired.

How do you fry the Cireng?

Heat oil in a pan over medium heat. Once the oil is hot, fry the Cireng until they turn golden brown and crispy on the outside. Be sure to flip them to ensure even cooking. Once done, remove them from the oil and drain excess oil.

What should the Cireng texture be like after frying?

The Cireng should have a crispy exterior and a soft, chewy interior. The outside should be crunchy, while the inside should be tender and firm, with a slight springiness.

How do you prepare the Seblak broth?

For the Seblak broth, blend 4 cloves of garlic, 4 shallots, 1 small piece of ginger, 8 bird's eye chilies, and 8 curly chilies with a little water. After blending, cook the paste in a pan over medium heat until the water evaporates.

What are the key seasonings added to the Seblak broth?

Once the paste is cooked, add 1 tablespoon of mushroom broth, 1 tablespoon of salt, and 1 tablespoon of sugar to the pan. Then, pour in 500 ml of water and let it simmer. Adjust the seasoning and taste before serving.

How is the Cireng served with Seblak broth?

Place the fried Cireng pieces into a bowl. Pour the prepared Seblak broth over the Cireng and garnish with sliced green onions. The dish can be further enhanced with a squeeze of lime for added freshness and flavor.