typical Sundanese aci preparations
Saturday, May 2, 2020
For lovers of savory snacks, of course you know the name ACI. Aci is the most widely used food ingredient in Sundanese snacks. Aci is actually another name for tapioca flour or starch. But in Sundanese it is called by the name ACI. As the name implies, tapioca flour is made from the basic ingredients of cassava root tubers namely cassava which is extracted then the starch is taken. Aci after cooking will have a pretty chewy texture so it is suitable as a snack. For those of you who like to eat snacks, there are five typical Sundanese aci preparations that are very popular in Indonesia, namely:
1. Cilok
The first typical Sundanese processed aci is cilok. Cilok is an abbreviation of ACI which is plugged in. So named because it's the way to eat it by means of being pricked with a sticky alias sticking it first. Cilok has a small round shape like a marble. How to cook it boiled so that the texture is chewy and wet. Characteristics of cilok is using a sprinkling of peanut sauce and chili sauce.
2. Cimol
Cimol or aci digemol are snacks from aci which are often incorrectly identified as cilok. Why is that? This is because cimol and cilok have a similar shape, which is small round. The ingredients for making it are the same. The difference between the two lies in how to make it. Cimol is made by frying so the texture is crisp on the outside but still chewy on the inside. In addition, cimol is served with a sprinkling of chili powder or dry seasoning powder such as BBQ seasonings, cheese, and so forth.
3. Cireng
Furthermore, there is a slogan that you certainly often hear. Cireng is fried ACI. So, what's the difference with Cimol? Aren't they fried? From the looks of it, these two are very different. Cireng has a flat flat round shape. The mixture is also seasoned with garlic, leeks, and salt first. For the method of presentation, nowadays it is served in a variety manner. Starting from chili sauce, peanut sauce, until the salad sauce.
4. Cilung
Next there is Cilung which stands for rolled ACI. Exactly the name suggests, this cilung is indeed made by rolling. If you catch a glimpse it is very similar to egg rolls because they are both rolled using skewers. But Cilung does not use eggs, but ACI as the basic ingredient. Cilung has a crisp and crunchy texture and a slightly spicy taste because there is a sprinkling of dried chili with onions so it tastes savory spicy.
5. Cipuk
Finally there are possible chips for those of you who are not Sundanese. Cipuk is aci crackers. So these snacks are crackers made from ACI. You can find it in raw form and fry it yourself at home. More chips are found in the Garut area, West Java. But that does not mean you can not find it in other areas of West Java.
There are also lots of Sundanese aci snacks that are popular in Indonesia. Of these five, which one do you most like to eat? Well, if you want to snack too, you can enjoy a variety of other delicious snacks below, okay?
1. Cilok
The first typical Sundanese processed aci is cilok. Cilok is an abbreviation of ACI which is plugged in. So named because it's the way to eat it by means of being pricked with a sticky alias sticking it first. Cilok has a small round shape like a marble. How to cook it boiled so that the texture is chewy and wet. Characteristics of cilok is using a sprinkling of peanut sauce and chili sauce.
2. Cimol
Cimol or aci digemol are snacks from aci which are often incorrectly identified as cilok. Why is that? This is because cimol and cilok have a similar shape, which is small round. The ingredients for making it are the same. The difference between the two lies in how to make it. Cimol is made by frying so the texture is crisp on the outside but still chewy on the inside. In addition, cimol is served with a sprinkling of chili powder or dry seasoning powder such as BBQ seasonings, cheese, and so forth.
3. Cireng
Furthermore, there is a slogan that you certainly often hear. Cireng is fried ACI. So, what's the difference with Cimol? Aren't they fried? From the looks of it, these two are very different. Cireng has a flat flat round shape. The mixture is also seasoned with garlic, leeks, and salt first. For the method of presentation, nowadays it is served in a variety manner. Starting from chili sauce, peanut sauce, until the salad sauce.
4. Cilung
Next there is Cilung which stands for rolled ACI. Exactly the name suggests, this cilung is indeed made by rolling. If you catch a glimpse it is very similar to egg rolls because they are both rolled using skewers. But Cilung does not use eggs, but ACI as the basic ingredient. Cilung has a crisp and crunchy texture and a slightly spicy taste because there is a sprinkling of dried chili with onions so it tastes savory spicy.
5. Cipuk
Finally there are possible chips for those of you who are not Sundanese. Cipuk is aci crackers. So these snacks are crackers made from ACI. You can find it in raw form and fry it yourself at home. More chips are found in the Garut area, West Java. But that does not mean you can not find it in other areas of West Java.
There are also lots of Sundanese aci snacks that are popular in Indonesia. Of these five, which one do you most like to eat? Well, if you want to snack too, you can enjoy a variety of other delicious snacks below, okay?