Cilok - Tapioca Dough in Peanut Sauce
Ingredients
- Cilok
- 100 gram all purpose flour (Indonesian: tepung terigu)
- 100 gram tapioca flour (Indonesian: tepung tapioka)
- 2-3 scallions (Indonesian: daun bawang), thinly sliced
- 1.5-2 tablespoon dried shrimps (Indonesian: ebi), toasted and ground
- 3 cloves garlic (Indonesian: bawang putih), grated
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon ground white pepper
- 200 ml warm water
- You may need
- bamboo skewers
- toothpicks
- Peanut sauce
- 100 gram roasted peanut (Indonesian: kacang tanah sangrai)
- 1 clove garlic (Indonesian: bawang putih)
- 3-5 red chilies (Indonesian: cabe merah keriting)
- 25 gram palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 100 ml hot water
Instructions
- Cilok
- Combine all purpose flour, tapioca flour, scallions, dried shrimps, garlic, salt, sugar, and ground white pepper in a mixing bowl.
- Pour water in batches and work into the dough until no longer sticky, you may not need to use all the water. If you end up with a runny dough, you can fix it by adding equal amount of all purpose flour and tapioca flour. Shape into 1 inch balls and set aside.
- For boiled cilok: Bring a pot of water to boil. Gently drop the balls into the boiling water and cook until they float to the surface. Remove with a slotted spoon. It is traditional to skewer about 3 to 4 balls per bamboo skewer. Serve immediately with peanut sauce.
- For fried cilok: Deep fry the balls in hot oil until crispy and golden brown. Remove from hot oil and serve immediately with peanut sauce.
- Peanut sauce
- Heat 1 tablespoon of oil in a frying pan and sauté garlic and chilies until fragrant and cooked, about 3 minutes.
- In a food processor, grind together peanut, garlic, and chili into a fine paste. Transfer this into a bowl.
- Add the rest of the ingredients and mix together to make the peanut sauce.
Another great recipe by https://dailycookingquest.com.