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  2. Explore Various of Delicious Recipe on UFS
  3. Cireng with Soto Seasoning
  1. Explore Various of Delicious Recipe on UFS

Cireng with Soto Seasoning

Cireng with Soto Seasoning – - Recipe

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.

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Ingredients

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Shape cireng:

  • Water 300.0 g
  • Tapioca Flour 170.0 g
  • Garlic, finely grated 15.0 g
  • Green onions,sliced 10.0 g
  • Royco Chicken Powder - 6 x 1 kg 20.0 g
  • Coriander Powder 4.0 g
  • Kaffir Lime Leavessliced 8.0 g
  • Celery Leaves (Sliced) 20.0 g
  • Royco yellow seasoning 30.0 g
  • Tapioca Flour 1 150.0 g
  • Tapioca Flour 2 100.0 g

Koya Peanuts:

Peanut sauce:

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

  1. 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.

  2. Koya Peanuts:

    1. Finely chop the peanut koya ingredients.

  3. 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 
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