Cilok Telur Recipe
Cilok Telur is a popular Indonesian street food, loved for its chewy texture and flavorful egg coating. These tapioca flour-based dumplings, skewered and fried with eggs, are a savory snack that pairs well with various dipping sauces. Below is the step-by-step guide to making Cilok Telur.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 100 grams |
| Tapioca flour (sago flour) | 350 grams |
| Ground black pepper | 1/2 teaspoon |
| Black pepper powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Seasoning powder (optional) | To taste |
| Egg | 1 whole |
| Ground coriander | 1/2 teaspoon |
| Green onions (finely chopped) | As desired |
| Garlic | 4 cloves |
| Skewers (for serving) | As needed |
| Cooking oil | For frying |
Instructions
-
Prepare the garlic:
Start by peeling and crushing the 4 cloves of garlic using a mortar and pestle or food processor. Set this aside for use in the dough mixture. -
-
Combine the flours:
In a large mixing bowl, combine 100 grams of all-purpose flour and 350 grams of tapioca flour. Mix the two flours evenly to ensure the dough has the right balance of softness and chewiness. -
Add the hot water:
Gradually pour in hot water while stirring the flour mixture. Add just enough water to form a dough that is firm but malleable. Be careful not to add too much water at once. -
Season the dough:
Add the finely chopped green onions, crushed garlic, ground black pepper, pepper powder, sugar, salt, ground coriander, and seasoning powder (if using) to the dough. Stir well to ensure all ingredients are evenly distributed. -
Shape the cilok balls:
Once the dough reaches a consistency that can be easily shaped, form small balls using your hands. The size of the balls can vary based on preference, but they are typically bite-sized. -
Boil the cilok:
Bring a pot of water to a rolling boil. Carefully drop the cilok balls into the boiling water. Cook the cilok until they float to the surface, indicating they are done. This usually takes about 5-7 minutes. Once they float, remove them from the water using a slotted spoon and set them aside to cool. -
Prepare the egg batter:
In a small bowl, beat 1 egg with a pinch of salt until fully combined. This will serve as the coating for the cilok. -
Skewer the cilok:
Once the cilok has cooled slightly, thread several cilok balls onto skewers. This makes it easier to fry and serve. -
Fry the cilok:
Heat enough oil in a frying pan over medium heat for shallow frying. Dip the skewered cilok into the beaten egg mixture, ensuring they are fully coated, and carefully place them in the hot oil. Fry until the cilok turns golden and crispy on the outside, which should take about 3-5 minutes. -
Serve and enjoy:
Once fried, remove the cilok from the oil and drain them on a paper towel. Serve them hot with your favorite dipping sauce, such as spicy peanut sauce or sweet soy sauce.
Notes:
- The chewy texture of cilok comes from the tapioca flour, while the all-purpose flour helps give it structure.
- Feel free to add additional seasonings to the dough, like chili flakes or grated cheese, for extra flavor.
- Cilok is best enjoyed fresh, but they can also be stored in the fridge for a day and reheated before serving.
This recipe is perfect for a fun family snack or as a unique appetizer for gatherings. Enjoy the delightful combination of chewy cilok and crispy egg coating!
