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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the tapioca flour, grated garlic, green onion, salt, mushroom bouillon, and white pepper in a pot. Mix well.
Cook over medium heat while stirring until the dough thickens.
Transfer the dough into a bowl and add 80 g of tapioca flour. Mix and add more tapioca flour if needed to achieve the right consistency.
Take a piece of the wet dough, coat it generously with dry tapioca flour, and press it gently to form a shape. This step creates the crispy outer layer.
Heat oil over medium to high heat.
Fry the cireng until slightly golden and crispy. Remove and drain on paper towels.
Combine the chillies, salt, palm sugar, tamarind water, and water in a bowl.
Adjust the consistency of the sambal rujak to be thick or runny based on your preference.
Serve the crispy cireng with sambal rujak on the side.
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For extra crispiness, ensure the dough is well-coated with dry tapioca flour before frying.
Adjust the sambal rujak's spiciness by adding more or fewer chillies based on your taste.
Use fresh tamarind water for a more authentic flavor in the sambal rujak.
Can I use other types of flour for cireng?
No, tapioca flour is essential for achieving the chewy texture of cireng.
How do I prevent the cireng from sticking together while frying?
Ensure each piece is well-coated with dry tapioca flour before frying.
Can I make sambal rujak ahead of time?
Yes, you can prepare sambal rujak in advance and store it in the refrigerator for up to 3 days.
What oil is best for frying cireng?
Use a neutral oil like vegetable or canola oil for frying.
Can I freeze cireng dough?
Yes, you can freeze the dough and fry it directly from frozen when ready to serve.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
