CRISPY, SPICY, HOLLY! MINI CIRENG RECIPE WITH RUJAK SEASONING!
Sticky dough:
250 ml water
3 cloves of garlic, finely chopped
2 stalks of sliced spring onions
50 grams of tapioca flour
2 tsp chicken stock
½ tsp salt
¼ tsp pepper
First dough mixture flour:
150 gr tapioca flour, mix until smooth
Second dry coating flour:
100 gr tapioca flour, outer coating pressed
Rujak sauce:
2 cloves of garlic
5 red cayenne peppers
5 green cayenne peppers
1/2 segment of galangal
1 small pack of abc shrimp paste
65 grams of brown sugar
4 tbsp tamarind water
50 ml water
1/2 tsp salt
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00:00 opening aci dip
00:22 history of cireng
00:39 sticky starch
01:34 easy rujak sauce
02:45 starch dough
04:48 fried cireng
05:32 ready to serve snack