P.S . I'm Terrible sorry that i dont post the photo of me and my teacher miss A that because my friend ate all the cimol ..How To Make Delicious Cimol
So. here i goo
Hello everyone,
Have you ever taste cimol ? is quite strange for some people in sundanese well, great snack quick history When I was 13 years old in mid school when it hits break time I go the canteen and saw a lot of food and I saw some circle and round food, well I decided to bought it , well the taste not so bad so that is the first time I taste cimol. Surely there who do not know the meaning of the word cimol own, cimol coming from aci word digemol yups, that is sundanese language which can be interpreted that starch which is made round unanaimous. Cimol is very fitting eaten while still warm because it feels very soft and tasty. Usually couple with peanut sauce or simply with powder balado.. yummy.
So to those who want to make cimol here are Ingredients and how to make it.
a. 300 grams of aci (tapioca flour/starch)
b. 1 leek, thinly sliced
c. oil for deep frying
d. aci to sprinkles
e. chilli powder balado, cheese powder or to taste for seasoning topping
Mast Material: Cimol
a. 100 grams of aci
b. 400 ml water
c. ½ teaspoon pepper
d. salt and flavorings to taste
e. 1 tbsp coriander, puree
f. 4 cloves garlic, mashed
g. 1 tablespoon of cooking oil
HOW TO MAKE CIMOL:
1. prepare the pot, combine 100 g aci for a cause with coriander and garlic, salt, pepper and
seasoning and 1 tablespoon cooking oil and then pour the water and mix well.
2. turn on low heat, simmer while stirring until it thickens and turns into a clear colour, turn off
the heat.
3. Insert slices scallion dough then stir with a wooden spoon while entering a 300 gram aci little
by little. Continue to knead by hand after the dough is warm so that it is more evenly
distributed until the dough becomes well mixed and easy set up.
4. take a little-a little dough and then round shape with a diameter of about 1 cm lengthwise and
cut into pieces with a length of 3-4 cm or to taste like made spherical shape. Sprinkle with flour
aci in order not sticky.
5. Fry the dough in oil that much, go back and forth in order to mature evenly and lift and drain
then sprinkle with powdered seasonings to taste. Use low heat when frying and turn off the
heat in advance when the oil felt it was too hot so that the dough is cooked evenly on the inside
and the result is tender and fluffy.
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