Indonesian Cireng with Spicy Sauce
Ingredients
Starter
- 100g tapioca flour or sago flour
- 4 heaping tablespoons all-purpose flour
- 250ml water
- 5 cloves garlic
- Salt
Additional
- 150g tapioca flour or sago flour
- 50ml water
Sauce
- 500ml water
- 5 red chilies
- 10 bird's eye chilies
- 5 shallots
- 3 cloves garlic
- 1 teaspoon ground pepper
- 1/2 teaspoon shrimp paste
- 2 tablespoons palm sugar
- Salt
- Sugar
Garnishes
- Green onions
- Dried chili flakes
- Lime
Preparation
Mix all starter ingredients in a pan and stir well. Turn on the stove and cook, stirring until it becomes glue-like.
Transfer the starter to a bowl and mix with the additional tapioca flour. Do not knead; instead, pinch and pull the dough until it comes apart, keeping it crumbly. Gradually add 50ml of water, continuing to pinch and pull until well mixed. Then, shape the dough by gathering it together and pressing the center to make it stick.
Fry the cireng until done, then remove and drain.
For the sauce, heat water to a boil. Add the ground spices, ground pepper, palm sugar, shrimp paste, sugar, and salt. Cook until it boils again, adjust the taste, and remove from heat.
Serve the cireng in a bowl, pour the sauce over it, and sprinkle with green onions, dried chili flakes, and lime juice.
