Speaker A
It's a crispy Cireng that is chewy and hollow inside but super crunchy outside. You can double-fry them so they stay crispy longer.
Learn how to make crispy, hollow Cireng with two special dipping sauces that stay crunchy longer using a double-fry method.
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Key Takeaways
- Using a slurry with tapioca flour creates a hollow, chewy texture inside Cireng.
- Double-frying Cireng helps keep it crispy for a longer time compared to single frying.
- Two complementary dipping sauces enhance the flavor experience: vinegar sambal and rujak sambal.
- Resting the shaped dough allows the coating to adhere properly, ensuring a crunchy exterior.
- Freezing raw dough is not recommended as it may affect texture; half-cook before freezing instead.
What the video covers
- Devina Hermawan demonstrates making crispy Cireng that is hollow inside and crunchy outside.
- The recipe uses tapioca flour and a slurry technique to create a chewy yet airy texture.
- Two dipping sauces are prepared: vinegar sambal and rujak sambal, each with distinct flavors.
- The dough is mixed cold to prevent clumping and then cooked until thickened before shaping.
- Cireng pieces are coated with tapioca flour and rested to ensure the coating sticks well.
- Double-frying is recommended to maintain crispiness longer, with tips for freezing and reheating.
- The vinegar sambal is sweet, savory, tart, and fresh, while the rujak sambal is savory with shrimp paste and aromatic ginger.
- The video includes detailed ingredient lists and step-by-step instructions for both Cireng and sauces.
- Devina shares personal anecdotes about Cireng snacks from Bandung to enhance cultural context.
- Viewers are encouraged to share their recreations on Instagram and engage with the channel.
Chapters
- 00:00Introduction to Crispy Cireng
- 01:04Overview of Dipping Sauces
- 01:25Ingredients for Cireng and Sauces
- 02:00Mixing and Cooking the Slurry
- 02:55Shaping and Coating the Dough
- 03:47Making the Vinegar Sambal
- 04:29Making the Rujak Sambal
- 05:04Frying and Double Frying Cireng
- 07:02Serving Suggestions and Final Tips
- 07:48Closing and Viewer Engagement
Full Transcript — Download SRT & Markdown
Speaker A
Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making crispy Cireng that is chewy and hollow inside but super crunchy outside.
Speaker A
We'll also make two types of dipping sauces: vinegar sambal and rujak sambal. The ingredients are the same as the regular Cireng, but the consistency will make it bloom.
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So, check out the measurements later. First, we'll make the slurry by cooking the tapioca.
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We have tapioca flour, water, garlic, green onions, flavor enhancer, salt, and pepper. To finish, we need a lot more tapioca flour. Check out the measurement.
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For the vinegar sambal, we need red chili, bird's eye chili, garlic, vinegar, sugar, salt, flavor enhancer, and water.
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For the rujak sambal, we need garlic, bird's eye chili, aromatic ginger, palm sugar, and tamarind.
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We also need shrimp paste, but you can skip it if you don't like it.
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We'll mix the slurry or the dough while it's cold so it doesn't clump. Add the water in with tapioca flour and sliced green onions.
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Add the minced garlic in and season with flavor enhancer, salt, and a bit of pepper.
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Mix well, then turn the heat on. Once it's thickened, wait a moment for it to cool down while stirring to let the steam out.
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Then, add the slurry into the tapioca flour. Now, knead and press it like so until the texture is a bit firmer.
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This is what the dough looks like once it's come together. It's still kind of fluid, but it's not too sticky anymore.
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Because the dough is a little bit thin like this, the Cireng can bloom and be hollow inside.
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Next, divide the dough into about 12 pieces. It'll bloom, so it'll be large. Coat it with more tapioca flour evenly.
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Press it irregularly to shape, but bunch it up to a ball again at the end like this.
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This is so it'll bloom when introduced into the frying oil. If you notice, the thin slurry inside has a thick coating which will make the exterior firm and crunchy.
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However, the inside will stay light and hollow. That's why we need to rest it for at least 10 minutes after shaping so the coating can stick well to the slurry.
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While we wait, let's make the dipping sauces. I'll make two sauces; you can make one or both.
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For the vinegar sambal, boil the chili, bird's eye chili, and garlic along with the vinegar, sugar, and salt.
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Adjust the vinegar accordingly. If you use strong vinegar, add a little bit first and add more if needed.
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Once they're cooked, blend them together. Give it a taste. If it's too strong, add water and vice versa.
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For the rujak sambal, mash the garlic and aromatic ginger with a bit of salt so they get smooth quickly.
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Next, add the shrimp paste and bird's eye chili. Mash to the desired smoothness. Add the palm sugar in, too.
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This time, I'm not using sweet soy sauce at all. You can add it in, but that's more like a sweet soy sambal.
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Lastly, add a diluted tamarind juice as additional liquid so it's not too thick and more suitable for dipping.
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Check the Cireng. Now, the flour has stuck better to it. It's firm outside but still jiggly inside.
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Fry them on high heat. We'll also double-fry them. You can fry them once if you'll consume them right away.
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But fried foods tend to look crunchy right after they're fried, but they would turn soggy after a while.
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So, you can double-fry them so they stay crispy longer. Fry them until the exterior has firmed up and it has bloomed a little bit.
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Then, drain them. If you want to stock them as frozen food, fry them until they're half-cooked.
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If you freeze the raw dough, the coating may become chewy when fried. After letting it sit for a moment, it'll turn soggy. Then, fry on medium heat and keep flipping.
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It'll bloom like this, but if you shaped it too thinly, it wouldn't bloom as much.
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Continue frying until the color changes a bit so the crust is properly formed and it stays crunchy longer.
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This reminds me of a Cireng snack in Bandung. It was wrapped with used photocopy paper.
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As you can see, it's plump and the exterior is really curly, so it's very crunchy.
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It's a bit hollow inside. Crunchy fried foods like this go well with thin sambal. The vinegar sambal is sweet, savory, tart, and fresh.
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It's like fried meatballs, where the skin absorbs the sambal. The other sauce is really savory thanks to the shrimp paste, aromatic ginger, and garlic.
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So, you can give them a try and choose one or both depending on your mood.
Speaker A
Thank you for watching. If you recook this dish, tag @devinahermawan and @devispantry on Instagram.
Speaker A
Like, subscribe, share, comment, etc. Stay tuned and see you in the next video!
Topics:CirengIndonesian snackcrispy fried foodtapioca flour recipedouble frying techniquevinegar sambalrujak sambalDevina Hermawanchewy hollow CirengIndonesian dipping sauces
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