1 L water
Ground spices (A):
100 g big red chili
20 g garlic
50 g shallots
10 g red cayenne pepper
Seasoning of Aci Meatballs Soup:
15 g chili powder, optional
10 g salt
10 g sugar
20 g beef powder
2 kaffir limes juice
150 ml cooking oil
Tongue Cireng ingredients:
20 g tapioca flour
5 g garlic paste
3 g salt
3 g chicken stock powder
10 g spring onion, thinly sliced
100 ml water
200 g tapioca flour
Aci meatballs & mini aci dumplings:
125 g tapioca flour
125 g wheat flour
2 g white pepper powder
7 g spring onion, thinly sliced
5 g chicken stock powder
3 g salt
150 ml hot water
15 pieces dumpling skin, cut into 2 cm squares
4 pieces tofu meatballs, fried
20 g spring onion, thinly sliced
19 g chili powder
lime or lemon juice
50 g pilus cikur, optional
Blend ingredients (A) into a fine paste. Add oil to a pan and saute the paste for 15 minutes over medium heat until the paste separates from the oil and turns slightly darker in color. Turn off the heat.
Fill a pot with 1 liter of water. Add the sauteed spicy paste and the remaining seasoning ingredients. Cook until the water boils. Turn off the heat once it is boiled.
Beef bones and meat scraps added to the broth during boiling will make the meatball aci soup even more flavorful.
In a saucepan, add all the ingredients except for the extra 200g of tapioca flour. Stir until all the ingredients are well mixed and there are no lumps.
Turn the heat to medium and cook the cireng batter until it’s thickened.
Once it has thickened, pour onto the 200 g of tapioca flour and knead.
Take an amount weighing about 45 grams and flatten it into the shape of a tongue. Continue until all the dough is used up.
Heat up enough cooking oil in a pan to medium heat. Drop the tongue cireng in the oil and fry until it’s cooked and fluffy and little browned. Remove from the oil and set aside on kitchen napkins to absorb the excess oil. Fry all the cireng.
In a heat resistant receptacle, put in all the ingredients except the hot water and dumpling skin. Add the hot water slowly a little at a time while continuing to stir. Once the dough is thoroughly mixed, divide it into 2 portions.
Using one portion to make aci meatballs by rolling them into 10 g balls by hand. In a pot of boiling water, cook the balls until they float. Strain and set aside.
For the mini dumplings, make small 3g balls with the second portion of the dough.
Take a piece of dumpling skin and dampen it with water. Put the mini dumplings in the middle of the skin, then fold the dumpling skin and press to seal the sides.
Heat up enough oil on medium heat to deep fry the mini dumplings until golden brown then remove and set aside.
Reheat the aci meatball soup.
Cut the tofu meatballs and the tongue cireng into smaller pieces.
Prepare a serving bowl, and fill it with the freshly prepared items and complementary items according to your preference.
Add the soup and a dash of the lime or lemon juice. Serve hot.