Name: Grilled Cilok
Yield: 5
Ingredients: 10.0g Garlic; 20.0g Shallots; 50.0ml Oil; 350.0ml Water; 120.0g Rice Flour; 35.0g Royco Bumbu Pelezat Rasa Ayam 460g; 2.0g White Pepper Powder; 20.0g Granulated Sugar; 20.0g Spring onions; 50.0g Chicken Eggs; 250.0g Tapioca Flour; 50.0g Medium Protein Flour; 50.0g Bango Kecap Manis 1.52kg; 20.0g Knorr Oyster Sauce 1kg; 3.0g Royco Bumbu Kuning Serbaguna 600g; 5.0g Dried Red Chili, roughly grounded; 5.0g Red bird’s eye chilies; 20.0g Shallots, sliced; 2.0g Lime Juice; 50.0g Bango Kecap Manis 1.52kg

A popular street food, given a touch of aroma from grilled sauce, providing a unique taste for a snack.

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Preparation

Starter Ingredients:
- Mix the starter ingredients until well combined, cook until thickened, set aside.
Cilok:
- Once the starter mixture is warm, add the eggs, mix well, then add the tapioca and flour, mix until smooth.
- Shape into balls and boil until they float, set aside.
- Once cooled, skewer the cilok.
- Grill while brushing with the coating until evenly coated.
Coating:
- Mix the coating ingredients until well combined.
Sambal:
- Mix the sambal ingredients until well combined.

Grilled Cilok

Ingredients

Grilled Cilok

Starter Ingredients:

Cilok:

Coating:

Sambal:

Starter Ingredients:

Cilok:

Coating:

Sambal:

Preparation

Starter Ingredients:

Cilok:

Coating:

Sambal:

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