This is another street snack I love during my school time back in Indonesia. It is originated from West Java and it is usually sold by travelled vendor (abang-abang). This type of snacks we usually called it “gorengan”, it means “fried stuff”. The ingredients itself are relatively easy and you can even eat it just like that, or with chili. It is of course not the healthiest snack, but every now and then, I love to bring my school memory time as my guilty pleasure. Enjoy cooking!
Total time: 30 minutes
Servings: 10-15 pcs.
INGREDIENTS
250 gr. Tapioca Flour
200 ml. Water
1 tsp. Salt
1 tsp. Chicken Powder
2 pcs. Garlic, minced
1 stalk Spring onion, chopped
1 tbsp. Tapioca Flour (extra for forming the dough)
Vegetable oil for frying
Dipping sauce
Sweet soy sauce
chilis
DIRECTION
- Pour water into a medium pot.
- Add in 1 tbsp tapioca flour (from this 250 gr.) into the water.
- Season with garlic, salt, and chicken powder. Stir them well.
- Place the pot onto a stove, cook the mixture for about 5 minutes. Once it is thickening, turn off the heat. Keep stirring until everything is well combined.
- Pour in the mixture into the dry tapioca flour.
- Add in chopped spring onion. Mix them well until it looks like dough.
- Form the dough into round and flat shape. It doesn’t have to be precise, but I would suggest to make it thin enough (about 0,5 cm thick) so it’s easier later to get cooked. It can be slightly sticky, but don’t worry. You can add extra 1 tbsp tapioca flour to make your forming the dough easier.
- Pre-heat the vegetable oil on medium-high. Make sure the oil isn’t too hot, because it can burn the dough too quickly. What you want is nicely white and cooked tapioca cake.
- Place the dough one by one into the oil, cook for about 3-4 minutes each side.
- Use kitchen paper to absorb excess oil.
Dipping sauce
- Chop the chilis into small pieces.
- Combine with sweet soy sauce.
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