Cimols with hot peppers

Ingredients

• 20 g of tapioca starch (or “aci”)
• 220 ml of water
• 1 clove of garlic, finely chopped
• 1 tablespoon of salt
• 1 tablespoon of powdered bouillon
• 250 g of tapioca starch, konjac starch, or arrowroot starch
• 2 tablespoons of flour
• 1/2 cup of seasoning
• 3 green chili peppers
• 2 tablespoons of hot pepper powder
• 2 cloves of garlic
• chives
• Water, in sufficient quantity
• 11 green chili peppers (to your liking)
• palm sugar
• salt, salt
• The lime or the lemon
• 200 g of maize starch
• 50 g of maize starch
• 50 g of flour
• 2 cloves of garlic, finely chopped
• 1/2 cup of salt
• 1/4 teaspoon of pepper
• 300 ml of water
• 5 cloves of Allium sativum (finely chopped, then sautéed in oil)
• Finely ground hot pepper powder
• Ground hot pepper
• Flavoring ingredient
• 200 g of tapioca starch
• 25-50g of tapioca starch, to add
• 2 cloves of garlic, finely chopped, boiled in 200-250 ml of water.
• 1/2 teaspoon of pepper
• 1/2 cup of mushroom broth
• oil paint for cooking

Mix all the ingredients for the dough, then cook over medium heat, stirring constantly, until the dough thickens.

Pour servir, spread the cooked dough over the dry dough.

Mix well, then let it rest until it cools down.

Knead until a smooth dough forms.

Shape a ball and then immerse it in cold oil paint.

Cook the cormels until they are cooked through.

Crush the garlic cloves, then boil them in water (approximately 50-100 ml).

Mix all the Cimol ingredients with boiling onion water, in sufficient quantity, until you obtain a dough-like texture that is neither too liquid nor too dry (firm enough to be shaped into balls).

Prepare the oil paint, add the rags to the oil paint, and light the fire (to prevent the rags from catching fire, add them to the oil paint before it gets too hot).

Cook until golden brown, but be careful not to overcook it and make it too hard.

To prepare the sambal rujak, mix all the ingredients according to your preferences and desired quantities, then blend until you have a smooth paste.

Add a small amount of hot water.

Serve with meatballs (small meat balls).

Mix the flour, salt, bouillon powder, and 200g of maize starch.

Boil the garlic until it is fully cooked.

Extinguish the fire, then gradually add the Allium sativum (garlic) to the flour mixture.

Thoroughly mix and leave to cool completely.

Knead the flour until a smooth dough forms, gradually adding the remaining starch.

Form a dough into ball shapes.

Fry them halfway through.

Extinguish the fire, then remove and drain.

Mix 200g of potato starch and flour, salt, broth, and pepper.

Gradually add the hot water infused with garlic, stirring gently to ensure it is well mixed.

Let it rest for a while, until it has cooled down sufficiently.

Next, mix with the remaining tapioca starch.

Continue kneading until the dough is smooth and elastic enough to be shaped.

Form a ball with the dough, about the size of a marble.

Next, fry them in cold oil, starting a gentle heat until the temperature is right, while constantly stirring.

Once cooked, immediately add the spices and chili powder, pouring them into a closed container.

Stir well to ensure an even distribution.