Easiest Way to Make Ultimate Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup

Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup
Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cilok kuah ceker / tapioca balls and chicken feet soup. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious. Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup. I know that chicken feet, head and also the inside parts of the chicken aren't eaten in most Western culinary but here in Asia especially in Indonesia, they are popular and considered as a delicacy.

To begin with this particular recipe, we must prepare a few components. You can have cilok kuah ceker / tapioca balls and chicken feet soup using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup-
  1. Take 1 stalk green onion, slice
  2. Prepare Tapioca Balls
  3. Prepare 250 gram tapioca flour
  4. Prepare 250 gram flour
  5. Take Some water
  6. Get 2 tbsp garlic paste
  7. Make ready Salt
  8. Get Pepper
  9. Make ready Chicken powder
  10. Get Stock
  11. Get 250 grams chicken feet, cleaned
  12. Take 1 stalk green onion, slice
  13. Take Salt
  14. Prepare Pepper
  15. Take Chicken powder
Instructions to make Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup-
  1. Add the flour and tapioca in a bowl. Meanwhile, boil some water together with the garlic paste, green onions, salt, pepper and chicken powder.
  2. Add the seasoned water to the flour mix little by little until everything combined and makes a thick paste so it can be shaped.
  3. Shape into a ball. Or any shape that you like. You can keep it plain or fill it with corned beef, cut sausages or birdeye chilli or whatever. Do until everything is done.
  4. Boil some water. Boil the balls until they float. Set aside.
  5. For the stock- add in the chicken feet, boil until they are cooked and soft. Take them out. Throw the water.
  6. Add new water into a pan. Add in the tapioca balls, and chicken feet and season them. Taste test. Add another green onion.
  7. Turn off the heat. Serve.

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Great recipe for Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup. I know that chicken feet, head and also the inside parts of the chicken aren't eaten in most Western culinary but here in Asia especially in Indonesia, they are popular and considered as a delicacy. If you don't like it you. Cilok Kuah Ceker / Tapioca Balls and Chicken Feet Soup. I know that chicken feet, head and also the inside parts of the chicken aren't eaten in most Western culinary but here in Asia especially in Indonesia, they are popular and considered as a delicacy. Cilok (Sundanese script- ᮎᮤᮜᮧᮊ᮪) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from West Java, Indonesia. In Sundanese, cilok is an abbreviation of aci dicolok or "poked tapioca", since the tapioca balls are poked with lidi skewers made from the midrib of the coconut palm frond. The size of cilok balls may vary, but it is. Soto ayam is a yellow spicy chicken soup with lontong or nasi himpit or ketupat (all compressed rice that is then cut into small cakes) and/or vermicelli or noodles, it is from Indonesia, and popular in Singapore, Malaysia and Suriname. Turmeric is added as one of its ingredients to get yellow chicken broth. It is probably the most popular variant of soto, a traditional soup commonly found in. The oil can be chicken fat, lard, or vegetable oil. The chicken meat is diced and cooked in soy sauce and other seasonings including garlic. The chicken meat might also be cooked with jamur. The soy sauce seasoned chicken and mushroom mixture is placed on the flat rice noodles, and topped with chopped spring onions (green shallots). Where- One of the best places in Jakarta to eat soto Betawi is Soto Betawi Haji Husein. Ayam kodok (lit. "frog chicken" in Indonesian) is stuffed and roasted chicken, commonly served as a holiday staple during Christmas and other special occasions. The dish dates back to the colonial era, likely related to gevulde kip, the Dutch stuffed chicken dish. Ayam kodok preparation requires deboning a chicken, and then stuffing it with a mixture of seasoned meat and. In Indonesia, ayam kecap is pieces of chicken simmered in kecap manis (sweet soy sauce), spiced with shallot or onion, garlic, ginger, pepper, leek and tomato.

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