Name: Cireng Jando
Yield: 35
Ingredients: 300.0g Water; 170.0g Tapioca Flour; 15.0g Garlic, finely grounded; 10.0g Spring Onion, sliced; 30.0g Royco Bumbu Pelezat Rasa Ayam 460g; 4.0g Coriander Powder; 8.0g Kaffir Lime Leaves, shredded; 20.0g Celery Leaves (Sliced); 100.0g Tapioca Flour; 100.0g Tapioca Flour; 20.0g Cooking Oil; 20.0g Garlic, sliced; 30.0g Shallots, sliced; 30.0g Onion, sliced; 3.0g Bay Leaves; 10.0g Red chili slices; 500.0g Beef tendon; 80.0cu Bango Kecap Manis 1.52kg; 10.0g Knorr Oyster Sauce 1kg; 3.0g Royco Bumbu Kuning Serbaguna 600g; 10.0g Royco Bumbu Pelezat Rasa Sapi 460g; 2.0g White Pepper Powder; 10.0g Spring Onion

Jando satay is a viral and savory food. Used as a filling for cireng, it creates a variety of fried snacks suitable for breaking the fast.

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Preparation

Cireng Dough
- Mix all the cireng dough ingredients.
- Cook until smooth, then add to tapioca flour 1, mix well, shape, and then coat with tapioca flour 2 for storage.
- Fry the cireng at 150°C until it puffs up, drain. Then fry again at 180°C.
Filling
- Cook garlic, shallots, and onions until fragrant.
- Add beef tendon, bay leaves, red chili, Bango Sweet Soy Sauce, Knorr Oyster Sauce, and Royco Yellow Seasoning.
- Add white pepper, spring onions, and Royco Beef Seasoning.

Cireng Jando

Ingredients

Cireng Jando

Cireng Dough

Filling

Cireng Dough

Filling

Preparation

Cireng Dough

Filling

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