Cireng

Crispy Sundanese tapioca fritters—crunchy outside and chewy within—dipped in a spicy sambal rujak sauce.

Ingredients

• 1 kg chicken thighs
• 2 cups rice noodles
• 2 tsp sliced lemongrass
• 1 1/2 tsp ground turmeric
• 3 tbsp neutral vegetable oil
• 1 cup chayote, sliced
• a handful of fresh kaffir lime leaves, chopped
• sambal, to taste
• 400ml coconut milk

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the beef shin, bean sprouts, grated fresh ginger, and palm sugar, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the beef shin mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of lime wedges, and a scattering of Thai basil.

💡 Tips