 Cilok kukus (dry variant of cilok, without broth soup) | |
| Course | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Java,Banten,Jakarta |
| Serving temperature | Hot |
| Main ingredients | Tapioca ball dumplings served inpeanut sauce orsambal |
| Variations | cilok kuah, cilor, cimol, bacil (bakso cilok), cikar (cilok bakar or grilled cilok) |
Cilok (Aksara Sunda:ᮎᮤᮜᮧᮊ᮪) is anIndonesian ball-shapeddumpling made fromaci (tapioca starch), aSundanesesnack originated fromIndonesia.[1] InSundanese, cilok is an abbreviation ofaci dicolok or "poked tapioca", since the tapioca balls are poked withlidi skewers made from the midrib of the coconut palm frond.
The size of cilok balls may vary, but it is similar to another Indonesian favouritebakso meatballs, or usually smaller. Cilok balls are boiled until cooked ordeep fried in ample of cooking oil, and might be served withpeanut sauce,kecap manis (sweet soy sauce),sambal, bottledchili sauce, or served in soup. The texture of cilok is quite chewy, and its shape and texture are quite similar to Japanesedango, although almost all of cilok variants are savoury compared to sweet dango.
Cilok is a popularstreet snack, usually sold by travelling vendors using carts or bicycles frequenting residential areas, marketplace, busy street-side, or stationed in front of schools. The chewy tapioca balls with savoury peanut sauce are popular snack among Indonesians.[2]
Basic or commoncilok are usually tapioca balls skewered and served in peanut sauce. However, there are a number of variants of additions, fillings and sauces that depend on the creativity of the cooks. An example is cilok filled withquail eggs and served inebidried shrimp sauce.[3]The many different varieties ofcilok are usually named after the various additional ingredients and seasonings served with them. Types and variants among others are:
{{cite web}}: CS1 maint: numeric names: authors list (link)| Foods |
|  |
|---|---|---|
| By location | ||
| Mobile catering | ||
| Lists |
| |
