Name: Cireng with Soto Seasoning
Yield: 10
Ingredients: 300.0g Water; 170.0g Tapioca Flour; 15.0g Garlic, finely grated; 10.0g Green onions,sliced; 20.0g Royco Chicken Powder - 6 x 1 kg; 4.0g Coriander Powder; 8.0g Kaffir Lime Leavessliced; 20.0g Celery Leaves (Sliced); 30.0g Royco yellow seasoning; 150.0g Tapioca Flour 1; 100.0g Tapioca Flour 2; 20.0g Fried Garlic; 100.0g Cooked shrimp crackers; 60.0g Cooked peanuts; 2.0g Royco Bumbu Pelezat Rasa Ayam 1kg; 200.0g Fried peanuts, ground; 50.0g Ground curly red chili; 5.0g Garlic, grounded; 100.0g Oil; 60.0g Brown sugar, fine comb; 5.0g Kaffir Lime Leaves; 30.0g Knorr Mashed Potato 4kg; 60.0g Tamarind Water; 200.0g Water; 4.0g Royco Bumbu Pelezat Rasa Ayam 1kg

Soto-flavored cireng offers a savory sensation with a crispy and chewy texture inside, along with the aroma of spices from soto seasoning. Served with a smooth and slightly spicy peanut sauce, and topped with crispy koya peanuts.

...

Preparation

Shape cireng:
1. Mix the dough 1 ingredients until well combined.
2. Cook until thickened and done.
3. Pour into tapioca flour, mix well.
4. Shape the dough and coat with tapioca flour 2.
5. Fry at 180°C until cooked.
Koya Peanuts:
1. Finely chop the peanut koya ingredients.
Peanut sauce:
1. For the peanut sauce, cook the garlic and red curly chili.
2. Add the other ingredients, cook slowly until done and thickened.
TIPS: Until the last smear process, kemuning can be frozen. Maximum storage in frozen state, 4 days. Defrost Kemuning up to 4°C, fry 180°C until cooked

Cireng with Soto Seasoning

Ingredients

Cireng with Soto Seasoning

Shape cireng:

Koya Peanuts:

Peanut sauce:

Shape cireng:

Koya Peanuts:

Peanut sauce:

Preparation

Shape cireng:

Koya Peanuts:

Peanut sauce:

Popular recipes (10)

Sign up for our newsletter to get full access to the book