Cilok Goreng Telor: Nostalgic Street Food from Indonesian School Days
Ingredients
- 100 grams cilok (Indonesian tapioca balls)
- 2 chicken eggs
- 1 stalk scallion, finely sliced
- 1/2 teaspoon soy sauce
- Salt and pepper, to taste
- 1 teaspoon chili powder (adjust to taste)
- Dipping sauce: (A mix of peanut sauce, soy sauce, and chili sauce)
Steps
- In a bowl, combine all the ingredients except the dipping sauce.
- Prepare a small round cake mold or takoyaki pan. Heat it up and lightly grease each compartment with oil.
- Place a spoonful of the mixture into each compartment. Cook over medium heat.
- Once the bottom side is crispy, flip the cilok using a fork. Continue frying until all sides are cooked and golden.
- Remove the cilok from the mold and drain on a plate lined with paper towels.
- Serve the cilok goreng telor with your favorite dipping sauce. Enjoy the nostalgic flavors reminiscent of Indonesian school days!
Tips
- Adjust the amount of chili powder according to your spice preference.
- Make sure to preheat the mold or pan to ensure even cooking.
- Experiment with different dipping sauces to find your favorite combination.
Nutritional Information (per serving)
- Calories: 150 kcal
- Protein: 8 grams
- Carbohydrates: 12 grams
- Fat: 7 grams
- Fiber: 1 gram
- Sodium: 350 mg
