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Ingredients
- Serves 4 people
300 g tapioca flour
1 tbsp wheat flour
3 cloves garlic (pureed)
350 ml water
1 tsp chicken broth powder
3/4 tsp salt
1 sprig spring onion
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Recipe Courtesy of
Asian Food Network
Asian Food Network
Cimol (Seasoned Starch Balls)
Originating from Indonesia and a sure hit with the young and old, Cimol (pronounced Chee-Mol) fulfils everything a perfect street snack should be–it is bite-sized, deep-fried, and with the right amount of chewiness. Made mostly of tapioca and wheat flour, we recommend not having it too close to your meals because you will not be able to stop popping them in!
- Easy
- 30 min
- 10 min
- 15 min
- 5 steps
- 7 Ingredients
- Easy
- 5 steps
- 7 Ingredients
- 30 min
- 10 min
- 15 min
Instructions
-
Boil stock
- Boil water with garlic, salt and chicken stock
-
Combine stock with dry ingredients
- Pour boiled water little by little into a container of 300 g tapioca flour and 1 tbsp of flour.
-
Knead dough
- Knead the mixture until all the ingredients are exposed to hot water while stirring until it becomes a “chewy” texture.
-
Form dough balls
- Add the cimol mixture with the remaining tapioca flour. Knead it until it’s not sticky in the hands.
- Form cimol dough into small balls.
![Form dough balls]( "Form dough balls")
-
Deep fry dough balls
- Put the cimol that has been scavenged into a frying pan filled with oil in the position of the stove not yet lit.
- Turn on the stove, fry the cimol until done using medium heat.
![Deep fry dough balls]( "Deep fry dough balls")
Plate and Serve!
Ingredients
- Serves 4 people
-
300 g tapioca flour
-
1 tbsp wheat flour
-
3 cloves garlic (pureed)
-
350 ml water
-
1 tsp chicken broth powder
-
3/4 tsp salt
-
1 sprig spring onion
Nutrition
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