Rujak Seasoning:
100 g brown sugar, sliced
1 tsp grilled shrimp paste
5 red cayenne peppers
1 tsp salt
5 tbsp tamarind water
How to make:
1. Mix tapioca flour, flour and water until smooth. Set aside.
2. Cook the water, chicken stock powder and garlic until it boils. Add the aci solution, cook until thickened. Lift.
3. Pour the aci solution into the tapioca flour, add the spring onions, stir until almost even. Divide the dough into 12 equal parts.
4. Round each piece of dough, flatten it. Fry the cireng in lots of hot oil over medium heat until dry. Lift, drain. Set aside.
5. Rujak seasoning: Grind shrimp paste, cayenne pepper and salt. Put it in a pan, add brown sugar and tamarind water, cook until it boils. Lift. Serve cireng with rujak seasoning.
Tips: Fry the cireng in lots of oil while the mixture is still warm, so it doesn't explode.