KOMPAS.com – Eating hot cireng when it rains can be a warming moment. You can also make it at home so your family can enjoy it.
This cireng recipe consists of filling ingredients, starter ingredients, and ground spice ingredients. When making the starter, immediately pour the still boiling water into the sago flour.
The following is the recipe and how to make spicy cireng, reported on the page Delicious DishTuesday (12/11/2024).
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Ingredients:
- 50 gr sago flour
- 150 ml boiling water
Material:
- 1 clove of garlic, crushed
- 1 tsp salt
- 1/4 tsp ground pepper
- 150 gr sago flour
- 1 tbsp cornstarch or cornstarch
- 1 spring onion (finely sliced)
- 300 ml oil (for frying)
Contents:
- 100 gr ground chicken
- 1/2 tbsp brown sugar
- 1/2 tsp salt
- 25 ml water
- 5 basil stalks (clean the leaves)
- 2 tbsp oil (for frying)
Ground seasoning ingredients:
- 3 red onions
- 1 clove of garlic
- 2 red chilies
- 4 red bird’s eye chilies
- Fill. Pour oil into a frying pan to heat, then fry the ground spices until aromatic. Add ground chicken, stir until the chicken changes color.
- Season with brown sugar, salt and water. Stir again until smooth. Cook until dry, then add the basil leaves. Stir and cook again, set aside.
- Biang. Put water in a pan, boil until it boils. Pour it into the sago flour while continuing to stir until it thickens and clumps.
- Season with garlic, salt and ground pepper. Stir again.
- Slowly add the sago flour and cornstarch while continuing to stir until smooth and can be formed. Add the sliced spring onions, knead.
- Take the cireng dough, round it and flatten it. Fill with the fried ingredients, then cover with additional dough. Use water to glue each side.
- Heat oil in a frying pan, fry the cireng using medium heat until cooked. Lift, serve.
Also read:
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