Lumer, Kenyal, Bisa Untuk Stok! Resep CIMOL KEJU Anti Alot [Lengkap Bumbu Pedas Daun Jeruk]

For the cheese filling, of course it adds contrast in texture. Apart from the crunchy chewy outside, the inside also has soft melted cheese and for the topping, it tastes spicy with lime leaves so it smells good [Music] Hi everyone, my second book has been published, you can get it online or at Don't run out of bookstores all over Indonesia Hello Welcome back to my channel Divina Hermawan Today I want to make cimol cheese which can be used as frozen food, so it's definitely safe to stock up on snacks at home. for selling online, the milk is really good. Okay, let's get straight to the ingredients. Now for the starter dough, we will use wheat flour, water, garlic and oil, then add dry flour, later there will be tapioca flour and spices. For the filling, I will use cedar cheese. I used the sour one so it doesn't taste too salty and also when you heat it up it melts a bit, so if you want to use Quick Melt mozzarella cheese and others, it's free, you can adjust it. Apart from the cheese filling, if you want to use boiled chicken or stuffing, for example tetelan ya jando and so on, you can just adjust it for the topping. I also want to make one where you can also stock it for sprinkling on basreng or to add spice to the meatball sauce. Yes, or you can also make a sprinkling of cimol like this, it tastes spicy, lime leaves, garlic, chicken stock, so it smells good, for the ingredients, I use chili powder, I use ground chili, okay? If you want to use coarse, that's no problem. Then there's powdered chicken stock. You can't miss it so that the taste is balanced. Optional flavoring. If you don't want extra fine, that's no problem. To add to the aroma, I added fried garlic and lime leaves, fried garlic. you can buy it so you can make it yourself okay first, we will make the starter first, here we need to grind the garlic, you can grate it finely or you can also blend it using some of the water that we have measured For the complete recipe, I've written everything in the description box, just blend until smooth then prepare this pan, don't heat it yet, we 'll stir in the flour first, the rest of the water that we didn't use to blend the garlic, yes, here we put everything in, then stir until it doesn't It clumps like this. Well, if we just mix it with the other ingredients, there's garlic that we've already blended and put the oil in. This oil actually helps the texture so it's not too tough, not too big. solid spices, salt, powdered chicken stock, a little sugar, optional flavoring and also them, mix well, turn on the heat using medium heat, we need to cook this, just keep stirring, when it starts to boil, start setting it like this, just keep stirring. until it's evenly distributed and everything is cooked then transfer it to a bowl that's big enough for us to stir the mixture later, while we're waiting, we're going to make the seasoning for fried garlic. Incidentally, I always stock up onions. Fried white garlic, if you don't have stock of fried garlic, you can fry it manually first, then for the lime leaves, I want the Ray, remove the stem, then just roast it over medium heat until it's quite dry, actually if you want to fry it too, you can, but the difference is if you fry it. So it's oily, so we just have to set it aside then blend it with the other ingredients, starting from the first one, there's chili powder, chili powder. By the way, you can also blend it, you can also separate it. So if you separate it, you can adjust the level of spiciness. All I want is this, so it's practical. I want to just mix it, then the fried garlic, lime leaves too. We add the sugar, add the flavoring, add the chicken broth powder, we also add it, then just blend it until it's evenly mixed. Now for the sugar flavoring, I prefer to blend it so that later on When you sprinkle it, for example, onto cimol or to make chips and so on, it's not too heavy so it sticks well. Sometimes, if the sugar is granular, we sprinkle it and then the sugar will all fall to the bottom, okay? If this is done, we just have to set it aside, you can make any topping for it, like Cimol chips or you can even add it to the instant noodles that you are cooking, or make meatball sauce. Aci, you can just adjust the taste later. OK, next for the Cimol mixture, the starter is still warm but it's not there anymore. it's too hot, we can mix it with the dry ingredients, here's tapioca flour, just divide it in half so it doesn't get too messy while kneading, stir, then add the rest of the flour and mix again. until it's evenly distributed like this [Music] to get the cimol shape, here are some tips to make it quicker and easier and the shape is the same, so the size is so, I'm going to take portions of the dough, we're going to roll it so that it forms a long tube like this. Well, when it's all together Don't cut up the nests yet, let's make them again the same as before so we can compare one lenger and the other lenger, they're the same, okay, so just make a few, if the size is the same, like this, we just cut them according to size. the size we want. Well, if it's like this, all we have to do is fill it with cheese or any other filling that you want [Music] Well, if it's like this, it's ready to be finished so we can make a stock of frozen food. So, if the dough is Aci, it's rice flour, okay? We usually let it cook for more than 1 day and it usually becomes solid, yes. Yes, the texture is no longer chewy, so I suggest that you cook it first using medium heat, just boil it straight away. Don't forget that if we boil the mixture, it will release the starch, so the cooking water will become a bit thick, so make sure there's not too little water if you boil the cilok ol like this, so it takes about 4 to 5 minutes to boil. or you can see as soon as the cimol floats, let's leave it for a moment, about 1 minute, then it's ready to be lifted, so don't let it float, lift it straight away , sometimes the inside is n't quite cooked yet, so The springiness won't come out any later, so when it's like this, we just lift it so it doesn't stick, add oil while the cilok is still hot and we just need to mix it well like this [Music] Well, if it's like this, before frying, make sure it's cool first. Yes, because if you fry it hot straight away, it's usually too much. E, the oil will splash like that. If you want to make it into frozen food, all you have to do is stack it. So don't stack it too much, you can stack it. on a tray like this you can also put it in a container later when you want to stack it, you can line it with baking paper or plastic so it doesn't stick to each other. If you want to sell it, you can also make it using vacuum plastic like this. So, to fry it, use medium heat, don't use it. It's too big. I'm afraid it will explode. Well, just fry it. The longer you fry it, the more crispy the surface will be, but don't take too long or it will become tough when it's already saucy. Like this, we can lift it. If Once it's fried, all you have to do is sprinkle it using the sprinkles we made earlier. If you want, you can use chili oil and the seasoning sprinkled with this. If you want to make Aci meatball sauce or cilok sauce like this, you can also use this, just cook it in water. Continue. If the taste isn't enough, just add chicken stock or spices according to your taste. [Music] it 's still chewy, it's still chewy, but it doesn't make you sore, so eat a lot of it and you don't get tired quickly. The cheese filling definitely adds a contrast in texture. Apart from the crunchy chewy outside, the inside also has soft melted cheese and of course the cheese shouldn't be salty either, because If the saltiness is normal, it's all over the top and for the topping, for those of you who like spicy and savory, this is really a must, it's even more fragrant. It also has lime leaves too. no less important is the taste of the sweetness, that's what will make the aromatic, the savory also come out better. OK then Thank you for watching, don't forget Kori cookteag and also find other short recipes on Instagram TikTok and the short ones Devina Hermaon stay Tuned and see you in the next [Music] video foreign