Envision this: golden brown, crispy balls that crackle as you bite into them, releasing a savory aroma of garlic and spices.
Cimol Kering is an easy-to-make Indonesian snack that brings warmth and comfort in every bite.
As you mix the simple ingredients and watch the dough transform into crunchy delights, the anticipation builds.
It’s a delightful journey from pantry to plate. Let’s bring this delicious dish to life!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Medium saucepan
- 1 Frying pan
- 1 Slotted spoon
- 1 Measuring cup
- 1 Wooden spoon
Ingredients
- 200 grams tapioca flour
- 50 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cloves garlic, minced
- 200 ml water
- 1 teaspoon chicken stock powder
- 500 ml vegetable oil, for frying
Cook & Prep Time
To create an efficient timeline for preparing and cooking Cimol Kering, you can follow these steps:
- Reading & Setup (5 minutes)
- Read through the recipe and instructions thoroughly to verify you understand each step.
- Gather all ingredients and equipment needed.
- Prep Work (15 minutes)
- Combine dry ingredients: In a mixing bowl, combine tapioca flour, all-purpose flour, salt, and baking powder.
- Prepare the garlic: Mince the garlic cloves.
- Measure water and chicken stock powder: Prepare 200 ml of water and measure out the chicken stock powder.
- Cook Time (20 minutes)
- Start boiling water: In a medium saucepan, bring the water to a boil and add minced garlic and chicken stock powder.
- Mix dough: Gradually pour the boiling water mixture into the flour mixture while stirring to form a dough.
- Knead dough: Knead the dough until it becomes smooth.
- Resting Time: Let the dough rest for 10 minutes.
- Shape & Fry (20 minutes)
- Shape the dough: Form the dough into small balls, approximately 1 cm in diameter.
- Heat oil: Heat vegetable oil in a frying pan over medium heat.
- Fry the balls: Fry the dough balls in batches until they’re golden brown and crispy.
- Drain excess oil: Use a slotted spoon to remove the fried balls and place them on paper towels.
- Serve (5 minutes)
- Serve the Cimol Kering warm as a snack.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine tapioca flour, all-purpose flour, salt, and baking powder in a mixing bowl.
Bring water to a boil in a medium saucepan and add minced garlic and chicken stock powder.
Gradually pour the boiling water mixture into the flour mixture while stirring to form a dough.
Knead the dough until smooth and let it rest for 10 minutes.
Shape the dough into small balls, approximately 1 cm in diameter.
Heat vegetable oil in a frying pan over medium heat.
Fry the dough balls in batches until golden brown and crispy.
Remove the fried balls using a slotted spoon and drain excess oil on paper towels.
Serve the Cimol Kering warm as a snack.
Serving Tips
- Spicy Peanut Sauce: Serve Cimol Kering with a side of spicy peanut sauce for a rich and nutty flavor contrast.
- Sweet Soy Sauce Dip: Pair with a sweet soy sauce dip to add a touch of sweetness and additional depth to the snack.
- Chili Flakes: Sprinkle some chili flakes on top for an extra kick of heat that complements the crispiness.
- Lime Wedges: Offer lime wedges on the side for a zesty squeeze that brightens the taste of the Cimol Kering.
- Mixed Vegetable Pickles: Accompany with mixed vegetable pickles for a revitalizing and tangy contrast to the fried snack.
Storage
To store Cimol Kering, make certain it’s completely cool.
Then place it in an airtight container.
Keep the container in a cool, dry place to maintain its crispiness and freshness.
Freezing
To freeze Cimol Kering, allow them to cool completely after frying.
Place them in an airtight container, separating layers with parchment paper.
Store in the freezer for up to three months.
Reheating
To reheat Cimol Kering, use an oven or air fryer to maintain crispiness.
Preheat to 350°F (175°C) and warm for 5-7 minutes.
Avoid microwaving to prevent sogginess.
Final Thoughts
Cimol Kering is a delightful Indonesian snack that offers a satisfying crunch with every bite.
With its simple ingredients and easy-to-follow recipe, it’s a perfect treat to enjoy at any time.
Whether you’re making it for family, friends, or just yourself, this crispy snack is sure to be a hit.
For those who love a bit of heat, adding chili powder can elevate the flavor.
Remember to ascertain your oil is hot enough to achieve that perfect crispiness.
Enjoy this traditional Indonesian snack and experiment with flavors to suit your taste.
Frequently Asked Questions
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
You can definitely swap in gluten-free flour for all-purpose flour. Feel the smooth texture as you knead, and let the aroma transport you to Indonesian street markets, ensuring a delightful snack without gluten worries. Enjoy the crispy goodness!
How Can I Make the Cimol Kering Vegetarian-Friendly?
You can make it vegetarian-friendly by swapping chicken stock powder with vegetable stock. As you mix, imagine vibrant markets filled with exotic spices. Let the aroma of garlic and sizzling oil transport you to Indonesian streets.
Is There a Way to Make Cimol Kering Without Frying?
You can bake them instead of frying. Preheat your oven, spread the dough balls on a baking sheet, and bake until golden brown. You’ll enjoy a different, yet still delightful, texture that’s lighter and healthier.
What Are Some Dipping Sauce Suggestions for Cimol Kering?
You’ve got options! Try spicy sambal for a fiery kick or sweet soy sauce for a rich, savory contrast. Peanut sauce adds a creamy, nutty touch, while garlic aioli offers a smooth, aromatic experience. Enjoy exploring!
Can I Make Cimol Kering in an Air Fryer?
You can definitely make it in an air fryer! Feel the sizzling aroma as hot air crisps up the dough balls. This method offers a healthier, oil-free twist while preserving the traditional Indonesian snack’s delightful crunchiness and flavor.
Cimol Kering
Equipment
- 1 Mixing bowl
- 1 Medium saucepan
- 1 Frying pan
- 1 slotted spoon
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 200 grams tapioca flour
- 50 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cloves garlic minced
- 200 ml water
- 1 teaspoon chicken stock powder
- 500 ml vegetable oil for frying
Instructions
- In a mixing bowl, combine tapioca flour, all-purpose flour, salt, and baking powder.
- In a medium saucepan, bring water to a boil and add minced garlic and chicken stock powder.
- Gradually pour the boiling water mixture into the flour mixture while stirring to form a dough.
- Knead the dough until it becomes smooth and let it rest for 10 minutes.
- Shape the dough into small balls, approximately 1 cm in diameter.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the dough balls in batches until they are golden brown and crispy.
- Use a slotted spoon to remove the fried balls and drain excess oil on paper towels.
- Serve the Cimol Kering warm as a snack.
Notes
