Cilok (Sundanese script: ) is an Indonesian ball-shaped dumpling made from aci (tapioca starch), a Sundanese snack originated from Indonesia.
The size of cilok balls may vary, but it is similar to another Indonesian favourite bakso meatballs, or usually smaller. Cilok balls are boiled until cooked or deep fried in ample of cooking oil, and might be served with peanut sauce, kecap manis (sweet soy sauce), sambal, bottled chili sauce, or served in soup. The texture of cilok is quite chewy, and its shape and texture are quite similar to Japanese dango, although almost all of cilok variants are savoury compared to sweet dango.
Cilok is a popular street 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.
Types and variants
Basic or common
cilok 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 with
and served in
ebi dried shrimp sauce.
The many different varieties of
cilok are usually named after the various additional ingredients and seasonings served with them. Types and variants among others are:
- Cilok biasa
- Common simple cilok sold by street vendors. Usually plain tapioca balls (without fillings) skewered and served in peanut sauce, sweet soy sauce, and sambal chili sauce, placed inside a plastic pouch.
- Cilok daging
- Meat cilok with the addition of minced beef into tapioca dough, almost similar to beef bakso meatball.
- Cilok kuah
- Refer to cilok served in broth soup in similar fashion as bakso meatballs.
- Similar to cilok kuah; served in broth soup, but is far more hot and spicy due to generous addition of chili sauce.
- Cilok isi ayam
- Cilok filled with seasoned chicken meat.
- Derived from Sundanese abbreviation aci di-gemol (round-shaped aci), with gemol being a Sundanese word meaning "make into a rounded shape". The preparation method for involves deep frying the tapioca balls and then sprinkled with chili powder.
- Also derived from Sundanese abbreviation aci telor (aci with fried egg), which is skewered aci balls deep fried with egg batter coatings. Usually are seasoned with powdered flavorings, sambal chili sauce or sweet soy sauce.
Gallery
File:Cilok-Kuah.jpg|Cilok kuah served in broth soup
File:BACIL.jpg|Cilor, deep fried skewered tapioca balls coated with egg batter
File:Cilok Plasa Matahari Jember.jpg|Cilok street vendor on motorcycle
File:Cimol.jpg|Cimol, deep fried tapioca balls seasoned with powdered flavourings
See also
External links
