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!