Hey, who has snacks from elementary school to mothers like this, can't move on from cilok, raise your hands..!!
Hehe.. it's really a super healthy Snack of all time, huh. It's just that it's boiled and then cooked and dipped in peanut sauce, but how come it's delicious. Chewy chewy makes me addicted, hihi..

Now I have various creations, some are filled with meat, shredded, egg, cheese... If I remember, I used to really like this cilok snack when I was in elementary school (but in Jogja it's not called cilok, if I'm not mistaken) . The cilok is very small, the plastic is also mini and doesn't use contents. Then when the cilok is finished, the plastic is not immediately thrown away. You have to sip the sauce first in the plastic until there's nothing left, hehe... How much was that, 25 rupiahs also got a mini plastic bag like that..

Well, a few days ago the story was that we were making dumplings in gravy. Because it makes quite a lot of broth, so I set aside some of the broth to make cilok. Should I use broth? Yes, you don't have to, it's just tastier if you use broth. 
It's a shame that I only made a little yesterday, it ended really fast. As soon as the kids get home from school, they're immediately sold out :D Even though when they eat it, the cilok doesn't get hot enough, so it's hard to resist when you're bitten. But still, you're still hooked (hey, are you hungry or what? :D). And the dumplings even lost to cilok, hehe..

I just use the standard cilok recipe, which is a 1:1 ratio of aci/tapioca flour and wheat flour. This cilok should be served warm, yes, so that it is chewy but not tough. If it's cold, generally the cilok will be tough and a bit resist when bitten. You can also increase the flour so it won't be too tough when it's cold, but it won't be as chewy as this cilok.. Please
adjust it to your taste, okay? ;)

adapted from Ordinary Kitchen: Ricke Indriani

100 gr tapioca flour
100 gr all-purpose flour
150-200 ml broth (or plain water)
1 clove of garlic, grind
1/2 tsp salt
1/4 tsp sugar

pepper to taste
1 scallion, finely sliced
stuffing according to taste

How to make:
Mix the two flours and scallions then put in a bowl. Bring the broth to a boil, mix the garlic, salt and sugar. Once boiling, pour into the flour mixture while stirring with a spatula or wooden spoon. Stop if it is enough and can be scavenged.
Once warm, take a little dough and form into balls (grease hands with flour to make it easier). Fill it if you use it. Boil the cilok balls until they float, leave for 15 minutes after they float and then
remove. Steam for about 10 minutes or until soft and cooked

In order for the cilok to be thicker, the peanut sauce must also be thick. But I didn't give a recipe for the peanut sauce.. because I only used the pecel sauce, hehe.. Alhamdulillah, the pecel sauce was great, I got a gift from a friend who came back home :D

Good luck :)

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