Cilok Telor Bandung (Cilor) Recipe
Experience the delightful flavors of Bandung with this recipe for Cilok Telor Bandung, also known as Cilor. This popular street food features chewy tapioca balls dipped in a flavorful egg mixture and fried to perfection. Ideal for a savory snack or appetizer, Cilor is easy to make and sure to impress. Here’s a step-by-step guide to creating this delicious treat.
Ingredients:
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For the Cilok Balls:
- 250 grams tapioca flour
- 150 grams all-purpose flour
- 200-350 ml warm water (adjust as needed to achieve a workable dough)
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 kaffir lime leaf, thinly sliced (remove the central rib)
- Water for boiling
- Oil for boiling
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For the Egg Coating:
- 2 large eggs
- 2 tablespoons water
- 2 tablespoons tapioca flour
Instructions:
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Prepare the Cilok Balls:
- In a large mixing bowl, combine the tapioca flour, all-purpose flour, minced garlic, dried oregano, dried parsley, and sliced kaffir lime leaf.
- Gradually add warm water to the mixture, stirring continuously until a smooth, pliable dough forms that can be easily rolled into small balls. Adjust the water quantity as needed to achieve the right consistency.
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Cook the Cilok Balls:
- Bring a large pot of water to a boil and add a little oil to prevent sticking.
- Shape the dough into small balls, about 1 inch in diameter.
- Carefully drop the balls into the boiling water. Cook until they float to the surface, indicating they are done. Use a slotted spoon to remove them from the water and let them drain and cool.
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Prepare the Egg Coating:
- In a separate bowl, whisk together the eggs, water, and tapioca flour until well combined and smooth.
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Fry the Cilok Balls:
- Heat oil in a frying pan over medium heat.
- Thread the cooled Cilok balls onto skewers (about five balls per skewer).
- Dip each skewer of Cilok into the egg coating mixture, ensuring the balls are thoroughly covered.
- Fry the coated Cilok skewers in the hot oil until golden brown and crispy. Remove from the oil and drain on paper towels.
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Serve:
- Arrange the fried Cilok on a serving plate. Enjoy them hot, either on their own or with your favorite dipping sauce.
Tips:
- Ensure the Cilok balls are well-cooked and have floated to the surface to avoid an undercooked center.
- Adjust the amount of water used in the dough based on the consistency; it should be just moist enough to form into balls.
- For added flavor, consider seasoning the egg coating with a pinch of salt and pepper.
Enjoy making this delightful Indonesian street food, and delight in the chewy, flavorful experience of Cilok Telor Bandung!
