Ingredients
| Ingredient | Amount |
|---|---|
| Tapioca flour (Rose Brand) | 300 grams |
| Salt | 1 teaspoon |
| Garlic | 1 clove |
| Boiling water | As needed |
| Green onions | To taste |
Filling:
| Filling Ingredient | Amount |
|---|---|
| Tempe (medium-sized) | 7 pieces |
| Garlic | 1 clove |
| Shallots | 1 clove |
| Bird’s eye chilies | 10 pieces |
| Granulated sugar | 2 teaspoons |
| Salt | 1 teaspoon |
Instructions
-
Prepare the Filling:
- Cut the tempe into small cubes and fry until half-cooked. Drain excess oil.
- Sauté the garlic and chilies until half-cooked, then drain.
- In a mortar and pestle, mash the tempe, garlic, and chilies together. Add sugar and salt, adjusting seasoning to taste—if you prefer it spicier, add more chilies. Remember, the flavor will diminish after frying.
-
Make the Cireng Dough:
- In a large mixing bowl, combine the tapioca flour, salt, and minced garlic. Gradually add boiling water, mixing until the dough is not completely smooth but still holds together.
- Stir in chopped green onions.
-
Assemble the Cireng:
- Take a spoonful of the dough and flatten it out. Place about half a tablespoon of the tempe filling in the center. If the dough sticks to your hands, sprinkle a bit of tapioca or flour on them.
- Fold the dough over the filling to form a half-moon shape. Repeat until all dough and filling are used.
- To prevent sticking while storing, sprinkle additional tapioca or flour between layers.
-
Fry the Cireng:
- Heat oil in a frying pan and fry the cireng until golden brown and crispy.
- Enjoy them plain or with your favorite dipping sauce—though they are delicious on their own!
This recipe showcases a delightful combination of crispy texture and savory filling, perfect for any gathering or snack time!