The other day I saw my dear friend Diah made these and I asked her for the recipe so I can recook it. These tapioca balls reminds me of my High School moments, during the break we always stand behind the school fences and waited for the man who sold this. (Yang anak sos sma 3 setiabudi pasti tau deh yg gw maksud)
Cilok is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from West Java, Indonesia. In Sundanese, cilok is an abbreviation of aci dicolok or “poked tapioca”, since the tapioca balls are poked with lidi skewers.There are many version of cilok.
Here are some I found from WIKIPEDIA
Cilok Biasa
Common simple cilok sold by street vendors. Usually plain tapioca balls (without fillings) skewered and served in peanut sauce, sweet soy sauce and sambal chili sauce, placed inside a plastic pouch.
Cilok daging
Meat cilok with the addition of minced beef into tapioca dough, almost similar to beef bakso meatball.
Cilok kuah
Refer to cilok served in broth soup in similar fashion as bakso meatballs.
Cilok goang
Similar to cilok kuah; served in broth soup, but cilok goang is far more hot and spicy due to generous addition of sambal goang chili sauce.
Cilok isi ayam
Cilok filled with seasoned chicken meat.
Cimol
Derived from Sundanese abbreviation aci di-gemol (round-shaped aci), with gemol being a Sundanese word meaning “make into a rounded shape”. The preparation method for cimol involves deep frying the tapioca balls and then sprinkled with chili powder.
Cilor
Also derived from Sundanese abbreviation aci telor (aci with fried egg), which is skewered aci balls deep fried with egg batter coatings. Usually cilor are seasoned with powdered flavorings, sambal chili sauce or sweet soy sauce.
Here is the recipe that I got it from my friend, Diah Uhlmann
I N G R E D I E N T S
C I L O K
- 200gr all purpose flour
- 125gr tapioca flour
- 2-3 scallions thinly sliced
- 1.5-2tbsp dried shrimps, toasted and ground
- 3 cloves garlic, grated or I used 2tsp garlic powder
- 1tsp salt
- 1tsp ground white pepper
- 250ml warm water
- 2tbsp chicken or vegetables powder
P E A N U T S A U C E
- 100gr roasted peanut
- 50gr cashew nuts
- 2 cloves garlic
- 3-5 red chilies
- 25gr palm sugar
- 1tsp salt
- 1tbsp sweet soy sauce (Indonesian: kecap manis)
- 500ml hot water
H O W T O P R E P A R E
C I L O K
- Combine all purpose flour, tapioca flour, scallions, dried shrimps, garlic, salt, sugar, and ground white pepper in a mixing bowl.
- Pour water in batches and work into the dough until no longer sticky, you may not need to use all the water. If you end up with a runny dough, you can fix it by adding equal amount of all purpose flour and tapioca flour. Shape into 1 inch balls and set aside.
- For boiled cilok: Bring a pot of water to boil. Gently drop the balls into the boiling water and cook until they float to the surface. Remove with a slotted spoon. It is traditional to skewer about 3 to 4 balls per bamboo skewer. Serve immediately with peanut sauce.
P E A N U T S A U C E
- Heat 1 tablespoon of oil in a frying pan and sauté garlic and chilies until fragrant and cooked, about 3 minutes.
- In a food processor, grind together peanut, garlic, and chili into a fine paste. Transfer this into a bowl.
- Add the rest of the ingredients and mix together to make the peanut sauce.
Dapur Kornhills 