West Javanese Cireng recipe can be made as you like
Resep cireng typical of West Java many people are trying to find it. Processed food cireng has long had a place in the hearts of foodies. This processed food, of course, has its own history of development to this day it is made in a variety of other preparations.
But there are indeed a number of special tricks that you really have to understand well to be able to make delicious cireng. Usually the problem that is often found is when the condition of the cireng is cold and then hardens so that it is difficult to eat. Of course, this can happen because the processing process is not good.
Correctly applying the West Javanese cireng recipe will not be enough, but you still need to know several other suitable ways. That way, the cireng you make will certainly not fail and can be enjoyed as an interesting snack in the afternoon. Moreover, this snack is indeed very interesting to try, even though many people have sold it on the market.
History of Cireng Snacks, West Java
Actually, this cireng has existed since about 1970 and is used in this time as a snack along the road. The vendors are street vendors, so they are easy to find in many places. The processing of this food is also basically very simple because it is only from tapioca flour, baked and then served with the addition of its characteristic spices.
But most of the time, typical foods from different regions in Indonesia do have their own stories that are also interesting for you to know. In the West Java area, especially Bandung, it is known that many types of snacks come from tapioca flour raw materials, in addition to cireng. Even these foods are also famous in several other regions.
At that time, it was indeed quite difficult for people in the West Java area to get food ingredients such as bread, wheat, rice. Therefore, they are looking for ways to make snacks that can be well received by different layers of the population. From there, the West Javanese cireng recipe was made for the first time.
This food was chosen because the basic ingredients are tapioca flour that is processed from cassava. The longer it ends, the more processed cassava flour a variety of snacks becomes , naturally interesting and affordable for the surrounding community to get. For example, many are known, such as cimol, seblak, silok and others.
A distinctive feature of this food is the use of abbreviations as naming. Indeed, this is often done because of the tendency of people in West Java’s thought patterns to be simpler and simpler. In this way, choose to give a shortened name to the food as one of them is this cireng.
Recipe for making simple Cireng snacks
Indeed, there are many developed cireng recipes that are typical of West Java, but you have to pay close attention to which one is most suitable. Of course, later it also has to do with the success of the production process later on. So, you can try to apply recipes that are considered the most suitable to be used as a mainstay of homemade food.
You need to mix starch, flour for all purposes and sliced leeks to a smooth mass. Then it is also added with celery and fine garlic as an extra giver of the taste. It can also get extra flavorings, salt and pepper as spices, so that the taste of cireng will be more stable.
The mixture should be kneaded with hot water and stirred gently. You need to make sure that the West Javanese cireng recipe dough is well mixed and completely crushed. Then it remains only to form the dough that is ready to become a flat shape or according to your respective creations and desires, so that the result is also unique.
When you’re done, just bake the dough with hot oil. Actually, it is quite simple and you can add rojak herbs, sambel or other cocolan according to their respective flavors as a companion when eating cireng later. Of course, it becomes even more interesting if you can find your own creations for the cocoon.
Cireng makes tricks without fail
In the typical West Javanese cireng recipe , of course, there is a separate secret that you can try to apply so that later the results will not fail. In this case, of course, it’s more about the technique of processing the dough until it’s baked so that it doesn’t harden later. So that it can be eaten comfortably by everyone later, especially accompanied by a slightly spicy coconutlan so that it is tastier.
To make a dough mixture, it is a good idea to use warm water. This suggestion is intended to make the dough maximally mixed and later it can be as glue. This is a good dough that has been produced to make the cireng tasty and not to keep it hard, even though it is already in a cold state after frying.
Also, avoid stirring the dough for too long, as this will also make it more difficult later. Just make sure the dough is made until smooth, just to taste. In addition, make sure that the West Javanese cireng recipe you make is indeed the right dosage so that it can produce a flavor according to any expectations.
Another trick you can try when forming the dough in rounds is to sprinkle your hands with flour. This method helps you to be easier in forming it and not to feel warm in the hands. If you want the result to be crispier later, you can also sprinkle the finished dough with tapioca flour before baking. Don’t forget to also make sure the oil is really hot and do a frying technique on the dough.
Unique and interesting Cireng Recipe Creations
Currently, there are many emerging different edited creations of the existing basic West Javanese cireng recipe. Of course, in this way you also have many opportunities to develop according to your individual taste. The cocolan or soup used as a friend of this processed cireng is also diverse, ranging from rojak spices, super spicy chili sauce preparations, seblak soup to meatball soup.
What is widely done today is not only the cocolan or soup that is made, but also the addition to the cireng dough. You can make rice cireng or stuffed cireng that get extra ingredients such as chicken, sausage, tofu, for fishing. It all depends on how you get creative with the recipe and make new preparations from this tapioca flour ingredient.
It will certainly be a lot of fun if you find a typical cireng recipe from West Java new and then very popular with others. Of course, this can be a promising business opportunity that is also profitable for you to develop. It has its own modern cireng recipe as a creation in the kitchen that can also be enjoyed by those closest to you.
This snack is indeed delicious to enjoy along with tea or other drinks while gathering with family or other close relatives. In fact, it becomes a promising business opportunity if you can process it well. So there’s no need to stick to the existing traditional West Javanese cireng recipe , but try to discover new things about this popular snack.