Garing Kopong! Resep CIRENG KRISPI MONTOK Tahan Lama [Sausnya Istimewa]

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00:00 : intro
01:21 : persiapan bahan (prepping the ingredients)
02:06 : masak tepung tapioka (cooking the tapioca flour)
02:44 : campur dengan tepung tapioka kering (coating with tapioca flour)
03:07 : bagi dan bentuk adonan (dividing and shaping the dough)
04:07 : membuat sambal cuka (making Vinegar Sambal)
04:30 : membuat sambal rujak (making Rujak Sambal)
05:12 : goreng cireng (frying the Cireng)
05:54 : goreng cireng kembali (double-frying the Cireng)
06:25 : hidangan siap dan serving (the Cireng is ready to serve)

#ResepCireng #ResepCirengCrispy #ResepDevinaHermawan

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[INDONESIAN]
Resep Cireng (12 pcs)

Adonan biang (slurry):
250 ml air
5 sdm tepung tapioka
2-3 siung bawang putih, halus
1-2 batang daun bawang iris
2 sdt kaldu / penyedap
½ sdt garam
¼ sdt merica

Tepung campuran adonan:
150 gr tepung tapioka

Tepung pelapis kering:
100 gr tepung tapioka

Sambal cuka:
250 ml air
8 buah cabai rawit merah, rebus
3 buah cabai merah, rebus
2-3 siung bawang putih
2 sdm cuka meja
3 sdm gula
¼ sdt garam

Sambal rujak:
1 siung bawang putih
8 buah cabai rawit
1 ruas kencur
1 sachet terasi, bakar
1 pcs gula merah
4 sdm air asam jawa

Langkah:
1.Panaskan wajan, lalu masukkan air, tepung tapioka, bawang putih, daun bawang, garam, penyedap, dan merica, aduk, masak hingga mengental dan lengket
2. Campurkan ke dalam tepung kering, uleni hingga menyatu, lalu bagi adonan menjadi 12
3. Masukkan ke dalam tepung pelapis, aduk rata kemudian diamkan selama 10 menit
4. Panaskan minyak, goreng cireng di api besar hingga setengah matang, tiriskan dan diamkan beberapa saat, lalu goreng kembali hingga sedikit berubah warna, tiriskan
5. Untuk saus cuka, rebus cabai rawit, cabai merah, bawang putih, lalu tambahkan cuka, air, gula, garam, dan penyedap, aduk rata kemudian blender hingga halus
6. Untuk sambal rujak, ulek bawang putih, kencur, dan garam, lalu masukkan terasi, cabai rawit, gula merah, dan air asam jawa, aduk rata
7. Cireng siap disajikan dengan sambal cuka dan sambal rujak sebagai pelengkap

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[ENGLISH]
Cireng Recipe (yield: 12 pcs)

Dough:
250 ml water
5 tbsp tapioca flour
2-3 clove garlic, minced
1-2 pc green onions, sliced
2 tsp stock powder / flavor enhancer
½ tsp salt
¼ tsp pepper

Additional flour for the dough:
150 g tapioca flour

Dry Coat:
100 g tapioca flour

Vinegar Sambal:
250 ml water
8 pc red bird’s eye chili, boiled
3 pc red chili, boiled
2-3 clove garlic
2 tbsp white vinegar
3 tbsp sugar
¼ tsp salt

Rujak Sambal:
1 clove garlic
8 pc bird’s eye chili
2 cm aromatic ginger
1 sachet shrimp paste, roasted
1 pc palm sugar
4 tbsp tamarind water

Steps:
1. Add water, tapioca flour, garlic, green onions, salt, flavor enhancer, and pepper into a pan and stir. Heat the pan, then cook until thick and sticky.
2. Add the dough into the additional flour and knead until the dough comes together. Divide into 12 pieces.
3. Coat with the dry flour evenly and rest for 10 minutes.
4. Heat the oil. Fry the Cireng on high heat until half-cooked. Drain and let it rest for a moment, then fry it again until it changes color a little bit. Set aside.
5. For the Vinegar Sambal, boil the bird’s eye chili, red chili, and garlic. Then, add the vinegar, water, sugar, salt, and flavor enhancer in. Stir and blend until smooth.
6. For the Rujak Sambal, mash the garlic, aromatic ginger, and salt. Then, add the shrimp paste, bird’s eye chili, palm sugar, and tamarind water. Mix well.
7. Cireng is ready to serve with Vinegar Sambal and Rujak Sambal on the side.

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