 |
| Barbecue-Spiced Cimol Recipe |
Who isn’t familiar with cimol? This classic West Javanese snack is famous for its chewy, savory texture that easily gets anyone hooked. Although fundamentally made from just tapioca flour, cimol comes in many flavor variations thanks to the creativity of its vendors. One of the most popular creations today is barbecue-spiced cimol. The blend of smoky, sweet, savory, and slightly spicy barbecue flavors elevates cimol from a simple street food to a modern treat perfect for any occasion.
In this article, I will share a complete and detailed recipe on how to make barbecue-spiced cimol that is crispy on the outside, chewy on the inside, and packed with flavor. You can try this recipe at home for a family snack, a child's lunchbox treat, or even as a business idea.
Ingredients You'll Need
To make the perfect cimol, you will need to prepare the following ingredients:
Main Ingredients:
- 250 grams (approx. 2 cups) tapioca flour
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp powdered stock (chicken or beef, to taste), optional
- 80 ml (approx. ¾ cup) boiling hot water
Barbecue Spice Mix (Store-Bought or Homemade):
If using a store-bought seasoning, you can find it at most grocery stores. However, for a more authentic flavor, here is a recipe for a homemade barbecue spice mix:
- 3 tbsp chili powder
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp granulated sugar
- ½ tsp fine salt
- ½ tsp ground black pepper
- ½ tsp powdered stock
- ½ tsp dried oregano or parsley flakes (optional, for a fresher aroma)
Cooking Oil:
- Enough for deep-frying (use fresh oil for a crispier, non-greasy result).
Step-by-Step Instructions for Making Barbecue-Spiced Cimol
1. Making the Cimol Dough
- In a large bowl, combine the tapioca flour, all-purpose flour, minced garlic, salt, pepper, and powdered stock. Mix well.
- Gradually pour in the boiling hot water while stirring with a wooden spatula. Ensure the water is truly boiling so the dough binds together perfectly.
- Once it has cooled slightly, knead the dough by hand until it is smooth, pliable, and can be easily shaped. If it's too dry, add a little more hot water.
2. Shaping the Cimol Balls
- Take a small amount of dough and roll it into a small, marble-sized ball. Repeat until all the dough is used.
- Lightly oil your hands to prevent the dough from sticking while shaping.
3. The Right Frying Technique
- Start by warming the oil over low heat. Do not use high heat immediately, as this can cause the cimol to burst.
- Place the cimol into the cool or lukewarm oil (not piping hot), then fry them slowly.
- Stir occasionally to ensure they cook evenly. Gradually increase the heat until the cimol puffs up, the surface becomes crispy, but the inside remains chewy.
- Remove from the oil and drain on a wire rack or paper towels.
4. Adding the Barbecue Flavor
- Place the freshly fried cimol into a container with a lid.
- Sprinkle a generous amount of the barbecue spice mix over them.
- Close the lid and shake until the seasoning evenly coats the entire surface of the cimol.
- Serve the cimol warm to best enjoy its chewy texture and aromatic barbecue flavor.
Chef's Pro Tips
- Use Boiling Hot Water: This is the key to ensuring the dough comes together properly and the cimol doesn’t become hard when fried.
- Heat Control is Crucial: Start with low heat and increase it gradually. This is the secret to preventing the cimol from exploding.
- Homemade Seasoning is Superior: While store-bought seasoning is convenient, making your own provides a more authentic aroma and flavor that can be tailored to your family's preferences.
- Topping Variations: Besides barbecue, you can experiment with other flavors like cheese, roasted corn, spicy balado, or seaweed to expand your menu.
The Uniqueness of Barbecue-Spiced Cimol
Cimol is more than just a snack. With the addition of barbecue seasoning, its flavor becomes more modern and can compete with popular packaged snacks. The combination of smoky, sweet, savory, spicy, and aromatic herb notes makes it hard to stop after the first bite. It's no wonder that spiced cimol is often considered a great business idea due to its low startup cost and promising profits.
You'll Do Great!
This barbecue-spiced cimol recipe proves that traditional snacks can be elevated into modern delicacies with a creative touch. From a simple ingredient like tapioca flour, a snack is born that is not only delicious but also has high commercial value.
Whether you want to make it as a casual snack for your family or as a culinary business venture, it all comes down to your creativity and consistency in maintaining great taste.
Enjoy, and don't forget to share your experience making this barbecue-spiced cimol!
Video Tutorial
For those who are doing this for the first time or are unfamiliar with the process, you can follow the instructions below, or you can search independently according to your needs:
