CILOR: Bandung-Style Tapioca and Egg Bites with Spicy Peanut Sauce
Ingredients
For the Cilor:
- 100 grams tapioca flour
- 100 grams all-purpose flour
- 140 ml boiling water
- 2 cloves garlic, finely minced
- 1/4 teaspoon salt
- 2 teaspoons granulated sugar
- 1/4 teaspoon chicken bouillon powder
- 1/4 teaspoon ground black pepper
- 1 large egg
- Vegetable oil, as needed for frying
For the Spicy Peanut Sauce:
- 2 tablespoons instant peanut sambal
- 1 clove garlic
- 2 bird’s eye chilies
- A pinch of salt
- 1 tablespoon granulated sugar
- 1 tablespoon chili sauce
- A splash of hot water, as needed
Instructions
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Prepare the Dough:
- Start by finely mincing the garlic and combining it with the salt. In a large mixing bowl, combine the tapioca flour and all-purpose flour. Add the minced garlic mixture to the bowl.
- Season with chicken bouillon powder, ground black pepper, and granulated sugar. Mix thoroughly.
- Gradually pour in the boiling water while stirring continuously until the mixture is well combined. Knead the dough until it becomes smooth and pliable. Divide the dough into small portions and shape them into small discs or patties as shown in the images.
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Cook the Cilor:
- Bring a pot of water to a boil. Gently add the shaped dough patties to the boiling water and cook until they float to the surface, indicating they are cooked through. Allow them to simmer for about 10 minutes. Remove from the water and drain well. Let them cool slightly, then cut into pieces as desired. Lightly coat the pieces with 1 tablespoon of vegetable oil to prevent sticking and set aside.
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Fry the Cilor:
- Beat the egg in a bowl, seasoning with a bit of salt and pepper. Heat 1 tablespoon of vegetable oil in a frying pan over low heat. Add the sliced Cilor pieces to the pan and fry gently until they are golden brown and crispy on the outside. Pour the beaten egg over the Cilor pieces and cook for about 30 seconds before stirring to ensure even coating. Continue cooking until the egg is fully set and the Cilor is crispy. Remove from the pan and drain on paper towels.
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Prepare the Spicy Peanut Sauce:
- In a blender or food processor, blend together the garlic, bird’s eye chilies, and a pinch of salt until smooth. Add the instant peanut sambal, chili sauce, and granulated sugar. If the sauce is too thick, add a splash of hot water to reach your desired consistency. Blend until all ingredients are well combined.
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Serve:
- Drizzle the spicy peanut sauce over the crispy Cilor pieces. If desired, skewer the Cilor pieces with bamboo sticks to create a satay-style presentation. Serve immediately and enjoy!
Note: Cilor is a delightful Indonesian snack from Bandung, combining chewy tapioca with a crispy egg coating, perfect when paired with a rich and spicy peanut sauce. Enjoy this flavorful treat as an appetizer or a fun snack!
Happy cooking and enjoy your Cilor! 🍢
