Cireng

Name: Cireng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 cups tapioca starch; 4 garlic cloves, minced; 2 stalks green onion, thinly sliced; 1/2 tsp salt; 1 tsp mushroom powder; 1/4 tsp ground white pepper; 1 cup water; 1 cup vegetable oil; 1/4 cup shredded palm sugar; 2 tsp tamarind paste; 2 red bird eye chili, minced

Crispy and chewy Indonesian tapioca fritters served with a sweet and tangy chili tamarind dipping sauce.

30 minMediumServes 4240 cal/serving

IndonesianAppetizerStovetopVeganVegetarianHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeAlcohol-FreePork-FreeLow-Sodium

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Ingredients

2 cups tapioca starch
4 garlic cloves, minced
2 stalks green onion, thinly sliced
1/2 tsp salt
1 tsp mushroom powder
1/4 tsp ground white pepper
1 cup water
1 cup vegetable oil
1/4 cup shredded palm sugar
2 tsp tamarind paste
2 red bird eye chili, minced

Instructions

1

In a small saucepan, combine 2 tablespoons of tapioca starch with 1 cup water, 4 minced garlic cloves, 1/2 tsp salt, 1 tsp mushroom powder, and 1/4 tsp ground white pepper.
2

Cook over medium heat while stirring constantly until thick, translucent, and gel-like.
3

Pour the hot cooked starch paste into a mixing bowl containing the rest of the dry 2 cups tapioca starch and 2 stalks thinly sliced green onion.
4

Knead gently to form a rough shaggy dough, then shape small portions into flattened round patties.
5

Simmer 1/4 cup shredded palm sugar, 2 tsp tamarind paste, and 2 minced red bird eye chili with 2 tablespoons of water in a small pan for 3 minutes to make the dipping sauce.
6

Heat 1 cup vegetable oil in a frying pan over medium heat and fry patties for 2 to 3 minutes per side until light, crisp, and puffed. Serve warm with dipping sauce.

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Questions

What is Cireng?

Crispy and chewy Indonesian tapioca fritters served with a sweet and tangy chili tamarind dipping sauce. This reference files it under Indonesian appetizer: made on the stovetop, rated medium and about 30 minutes start to finish.

How do I know when Cireng is done?

Go by the cues in the method rather than the clock. Step 6: cook until light, crisp, and puffed.

Is there a substitute for tamarind in Cireng?

The entry for Cireng calls for 2 tsp tamarind paste. In its place: Equal parts lime juice and brown sugar give the same sour-sweet effect. Pomegranate molasses also works where you have it.

How many calories are in Cireng?

One serving (the recipe makes 4) is about 240 calories, with 1 g protein, 42 g carbohydrate and 8 g fat, plus 1 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

How long does Cireng keep?

Refrigerate what is left of Cireng within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Sambal Matah sauce
Es Cendol Coconut Pandan Dessert Drink drink
Chermoula sauce

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