Cireng (Aci Digoreng) Recipe

Ingredients

• 200g tapioca starch (for dough)
• 2 tablespoons tapioca starch (for slurry/biang)
• 250ml water
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon chicken bouillon powder (optional)
• 1 spring onion, chopped (optional)
• Cooking oil for frying

Instructions

1. In a small saucepan, mix 2 tablespoons tapioca starch with 50ml water until dissolved. Heat over medium-low heat, stirring constantly, until it forms a thick, translucent paste (biang). Remove from heat.
2. In a large bowl, combine the remaining 200g tapioca starch, minced garlic, salt, white pepper, and chicken bouillon powder (if using). Add the chopped spring onion if desired.
3. Pour the hot tapioca paste (biang) into the dry ingredients. Mix gently with a spoon or spatula until just combined. Do not knead excessively, as it will make the cireng tough.
4. Dust your hands with tapioca starch. Take small portions of the dough and flatten them into irregular, disc-like shapes, about 0.5 cm thick.
5. Heat a generous amount of cooking oil in a wok or deep pan over medium heat. The oil should be hot but not smoking.
6. Carefully place the cireng into the hot oil. Fry for about 5-7 minutes, flipping occasionally, until they are puffed up, crispy on the outside, and lightly golden.
7. Remove the fried cireng with a slotted spoon and drain excess oil on paper towels.
8. Serve warm with a dipping sauce of your choice, such as sambal or peanut sauce.