• 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.