Cilok

Directions

1. Combine the tapioca starch, flour, and ground spices. ≈ 4 min
2. Add hot water gradually. ≈ 3 min
3. Knead the dough until it is soft enough to be shaped. ≈ 10 min
4. Add chives. ≈ 3 min
5. Knead until a smooth dough forms. ≈ 10 min
6. Make balls about the size of a tennis ball. ≈ 10 min
7. Boil some water with a pinch of salt. ⏱ ≈ 10 min
8. Add the “ciloks”. ≈ 3 min
9. Cook until they float to the surface. ⏱ ≈ 10 min
10. Remove and drain. ≈ 2 min
11. Continue to cook the onion, garlic, and red chili peppers until they are tender. ⏱ ≈ 7 min
12. Combine the peanuts, spices, and a little water until you have a paste. ≈ 4 min
13. Mix the peanut paste with palm sugar, white sugar, salt, and orange leaves until it simmers. ⏱ ≈ 10 min
14. Add soy sauce. ≈ 3 min
15. Well mixed. ≈ 4 min
16. Add the peanuts to the peanut sauce. ≈ 3 min
17. Mix thoroughly. ≈ 4 min
18. Remove and serve. ≈ 2 min
19. Bring the cleaned chicken legs to a boil until they are cooked through and no longer release any blood. ⏱ ≈ 10 min
20. Next, discard the first broth. ⏱ ≈ 10 min
21. Reheat the beef intestines in fresh water until they are tender. ⏱ ≈ 10 min
22. Add the beef meatballs and 1 teaspoon of salt to the soup to enhance the flavor. ≈ 3 min
23. Combine the tapioca starch, flour, chopped onions, and ground spices. ≈ 4 min
24. Take enough warm beef broth, pour it into the flour mixture, and mix well until you have a dough that is easy to handle. ⏱ ≈ 10 min
25. Take a small portion of dough, flatten it, and fill it with ground pork. ≈ 10 min
26. Form a ball and boil it in boiling water. ⏱ ≈ 10 min
27. Once it surfaces, remove it and add it to a chicken broth. ⏱ ≈ 10 min
28. Boil 200 ml of water. ⏱ ≈ 10 min
29. Add the ground spices, bouillon powder, and salt. ⏱ ≈ 10 min
30. Let it simmer until the flavor is to your liking. ⏱ ≈ 40 min
31. Remove from the fire. ≈ 3 min
32. Add the flour to the hot broth. ⏱ ≈ 10 min
33. Mix thoroughly until a thick paste is formed. ≈ 4 min
34. If the dough is too liquid, gradually add flour until it becomes slightly firm. ≈ 3 min
35. Pour the batter into a bowl, and add the green onions and celery. ≈ 3 min
36. Mix thoroughly. ≈ 4 min
37. Wait until the dough is warm, or at least not too hot to handle. ≈ 3 min
38. Add the eggs and mix them into the flour-based dough until you achieve a smooth, even consistency. ≈ 4 min
39. Gradually add tapioca starch, kneading continuously. ≈ 10 min
40. Once thoroughly incorporated, take small amounts and form into balls. ≈ 10 min
41. Bring a large amount of water to a boil. ⏱ ≈ 10 min
42. Add 1 teaspoon of salt and a small amount of oil paint to prevent the clay from becoming dull and sticking together. ≈ 3 min
43. Crush the garlic and mix it with 500 ml of water. ≈ 4 min
44. Bring to a boil. ⏱ ≈ 10 min
45. Mix the tapioca starch and flour together. ≈ 4 min
46. Mix the cooked onion water with the onions until you have a smooth, even paste. ≈ 10 min
47. The dough should be round in shape. ≈ 3 min
48. Boil some water. ⏱ ≈ 10 min
49. Add the noodle balls. ≈ 3 min
50. Cook until they rise to the surface. ⏱ ≈ 10 min
51. Remove and book. ≈ 3 min
52. Preheat the steamer. ⏱ ≈ 10 min
53. Steam the “baso” (small lamb bread) for approximately 15 minutes. ⏱ 15 min
54. To prepare the sauce, finely chop the chili peppers and the onion. ≈ 8 min
55. Bring them back briefly, then add salt and spices. ≈ 3 min
56. Add water. ≈ 3 min
57. Let it simmer until the sauce thickens. ⏱ ≈ 40 min
58. Prepare a container. ≈ 3 min
59. Arrange the meatballs. ≈ 3 min
60. Drizzle with the sauce. ≈ 3 min
61. Add lime wedges and fresh basil leaves as a garnish. ≈ 3 min
62. Finely chop the onion, garlic, and salt. ≈ 8 min
63. Combine the cornstarch, flour, spices, parsley, and mushroom broth. ⏱ ≈ 10 min
64. Slowly pour in the hot water, stirring with a spoon or spatula. ≈ 3 min
65. Once the dough is no longer too hot, knead it by hand until it is smooth and easy to handle. ≈ 10 min
66. Boil some water in a pot. ⏱ ≈ 10 min
67. Shape the dough into balls. ≈ 10 min
68. Boil them until they float to the surface. ⏱ ≈ 10 min
69. Remove them and drain them. ≈ 2 min
70. Repeat the process until all of the dough is used. ≈ 3 min