Brilio.net - Cireng is one of Indonesia's typical snacks that is popular among various groups. Its chewy texture with a distinctive savory taste makes it popular with many people. However, there is one common problem that is often faced by cireng lovers, namely its texture which often becomes tough after it cools. This certainly reduces the pleasure when eating this snack that should be soft and crunchy.
One of the main factors that causes cireng to become tough is the improper frying process. A non-optimal frying process can cause cireng to lose its softness and become hard once it is no longer hot. To get perfect results, it is important to pay attention to several frying techniques.
If you are confused, you can apply the trick done by TikTok user @dapurhaninih. Through one of the uploaded videos, this netizen admitted to only using a simple technique. In addition to making it not tough, this technique also makes cireng crispier and lasts longer after being fried.
photo: TikTok/@dapurhaninih
As reported by BrilioFood from TikTok @dapurhaninih on Tuesday (10/29), the first thing to do is prepare enough oil in a frying pan. After that, heat it over medium heat. Make sure the oil temperature is not too hot, okay?
While waiting for the oil to heat up, pinch the cireng before frying. This will make the texture of the cireng crispier and its shape curly. Cireng that is curly will usually be crispier for a long time.
photo: TikTok/@dapurhaninih
Once the oil is hot, immediately put in the pinched cireng. Just fry using medium heat in a lot of oil. Frying cireng at a consistent oil temperature and not too high is an important key to keeping the texture soft and crispy.
Oil that is too hot can make the outside of the cireng hard quickly while the inside is not cooked properly. Conversely, oil that is too cold will make the cireng absorb a lot of oil and become oily. Therefore, maintaining the oil temperature at the right level during frying will help ensure that the cireng remains delicious and not tough after it cools down.
Well, during the frying stage, it is better to avoid turning the cireng too often. This will only make the cireng absorb more oil. As a result, the cireng becomes soft and not crispy. It is better to just fry and let one side cook perfectly, then it is good once.
photo: TikTok/@dapurhaninih
Another trick that is no less important, you can fry this cireng up to two times, you know. So, the first technique will make the outside of the cireng crispier and crunchier. Then the second technique will make the cireng more perfectly cooked to the inside.
How? Easy enough, right? You can apply this trick to fry cireng to get maximum results. That way, the resulting cireng will be crispier, not tough, and not soft.