Cilok facts for kids
Cilok kukus (dry variant of cilok, without broth soup)
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| Course | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | West Java, Banten, Jakarta |
| Serving temperature | Hot |
| Main ingredients | Tapioca ball dumplings served in peanut sauce or sambal |
| Variations | cilok kuah, cilor, cimol, bacil (bakso cilok), cikar (cilok bakar or grilled cilok) |
Cilok is a yummy, chewy snack from Indonesia! It's a type of dumpling shaped like a ball. It's made from a special flour called tapioca starch. This popular snack comes from the Sundanese people in Indonesia.
The name 'Cilok' comes from the Sundanese words aci dicolok. This means "poked tapioca." That's because these tasty balls are often poked with a lidi skewer. A lidi is a thin stick made from a coconut palm leaf!
Cilok balls can be different sizes. They are often similar in size to bakso meatballs, another Indonesian favorite. Cilok is usually boiled until it's cooked. Sometimes, it's even deep-fried until crispy!
You can enjoy cilok with many different sauces. Popular choices include peanut sauce, kecap manis (sweet soy sauce), or sambal (a spicy chili sauce). Sometimes, it's even served in a warm soup! Cilok has a fun, chewy texture. It's a bit like Japanese dango, but almost all cilok types are savory, not sweet.
Cilok is a very popular street snack in Indonesia. You'll often find it sold by friendly vendors. They might use carts or bicycles to travel around neighborhoods. You can also find them near markets or schools. These chewy tapioca balls with savory peanut sauce are a big hit, especially with Indonesian school kids!
Types of Cilok
There are many different kinds of cilok! The basic cilok is just tapioca balls served with sauce. But clever cooks have created lots of fun variations. They add different fillings and sauces. For example, some cilok might have a quail egg inside!
The names of different cilok types often tell you what's special about them. Here are some popular ones:
Common Cilok Varieties
- Cilok biasa: This is the most common type of cilok. Street vendors usually sell these simple tapioca balls. They don't have fillings. They are often served on skewers with peanut sauce, sweet soy sauce, and chili sauce. You might get them in a plastic pouch.
- Cilok daging: This type of cilok has minced beef mixed into the tapioca dough. It's a bit like a beef bakso meatball, but with that chewy cilok texture!
- Cilok kuah: The word kuah means "broth" or "soup." So, cilok kuah is served in a warm, savory broth soup. It's enjoyed just like bakso meatballs.
- Cilok goang: This is similar to cilok kuah because it's also served in broth soup. But watch out! Cilok goang is much hotter and spicier! It has a lot of sambal goang chili sauce added to it.
- Cilok isi ayam: The word isi means "filled." So, cilok isi ayam means cilok filled with seasoned chicken meat. It's a tasty surprise inside!
- Cimol: This name comes from the Sundanese words aci di-gemol. Gemol means "make into a rounded shape." Cimol balls are deep-fried until they are crispy. Then, they are often sprinkled with chili powder or other yummy seasonings.
- Cilor: This name comes from aci telor, which means "aci with fried egg." For cilor, the skewered tapioca balls are deep-fried. They get a coating of egg batter. Cilor is usually seasoned with flavored powders, chili sauce, or sweet soy sauce.
Gallery
- Cilok
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Cilok kuah served in broth soup
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Cilor, deep fried skewered tapioca balls coated with egg batter
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Cilok street vendor on motorcycle
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Cimol, deep fried tapioca balls seasoned with powdered flavourings
