Resep Cireng Isi

Instructions

1. 1. Heat margarine. Saute garlic, onions, bay leaves, galangal and cayenne pepper until fragrant. 2. Add oyster sauce, tomato sauce, chili sauce, soy sauce and pepper. Stir until evenly mixed. Adjust the taste. 3. Add shredded chicken and milk. Mix well. Cook until the sauce reduces. Remove and set aside.
2. 1. In one container, mix sago flour, wheat flour, garlic, spring onions, salt and pepper. Stir until evenly mixed. Set aside. 2. Heat the stock water until it boils. Turn off the heat. 3. Pour the broth into the container containing the flour mixture, little by little, stirring continuously using a wooden spoon. If it is smooth and can be spun, stop adding water, but if not, you can continue adding more. 4. Divide the dough into 3 parts (for 3 different types of filling). 5. Take the dough, flatten it using a rolling pin. Print in the shape according to taste. 6. Take one dough that has been printed. Add the filling. Cover again with dough. Press the edges so they stick firmly. 7. Repeat step 7 until all the dough is used up. 8. Heat a lot of oil. Fry the mixture over low-medium heat until cooked and slightly brown. Lift and drain. 9. Serve while hot.
3. 1. So that the dough is not sticky and is easy to shape, grease both surfaces of your hands and sprinkle the work surface with sago flour. 2. Serve the cireng immediately after cooking when the texture is soft. 3. Variations in cireng fillings can be adjusted to taste, such as spicy sausage, oncom, pecel sauce or corned beef.